Instructions

• Prepare the grill – Preheating is necessary for grilling chicken.
• Preheat the grill to medium-high heat. Chicken should never be eaten undercooked because of the bacteria threat present. If you grill under high heat then you may char the skin and the inner portions may remain undercooked. The only reasonable solution to this problem is to grill the chicken slow under medium or low heat.
• It is better to use indirect heat for the grilling by lighting only the side burners and not the middle ones.
• For charcoal grill make use of small piles of coal so that the chicken stays atleast three inches above the hot coal. This reduces any flare ups too.
• Preparing the chicken – Clean the chicken and pat it dry using paper towels. If you want to use marinade then use it always before the grilling process. Simple seasoning involves rubbing salt and grounded pepper only.
• Use less salt for grilling as it will dry the chicken. You can use it after the grilling just before serving. Apply oil over the surface of the chicken as this seals the juices from coming out.
• Place the chicken in the marinade for hours before the grilling.
• Grilling the chicken – Place the seasoned or marinated chicken on the grill and close it. Grill for about five minutes per side. Turn the chickens frequently. Grilling time usually is somewhere between 30 -40 minutes.
• Do not pierce the skin using knife or fork during the cooking. To know whether the chicken is done, use a meat thermometer (165 degrees F).
  When done, serve hot.