When it comes to grilling most people either grill skinless breasts or parts. The problems people have are the breasts drying out or the parts catching fire. To keep skinless chicken from getting too dry try a marinade with a little light oil or a thick, fruity glaze. This will trap in the moisture. To reduce flare-ups when cooking parts with skin, first trim off excess fat and second, keep the temperature lower.
When people talk about barbecue chicken they are typically talking about grilled chicken with a good thick sauce. You can make great chicken easily with a hot grill and any sauce you prefer. You will need to keep a close eye on the grill to avoid flare-ups, especially if you are using a sweet sauce that can cause burning. The biggest mistake people make is to add the barbecue sauce too early. Wait until the very end or you will get charred chicken, not very appetizing.
You can greatly extend the versatility of chicken with a smoker. Slow smoked chicken is a great meal that deserves greater attention than it gets in the barbecue world. Whether you want a whole tea smoked chicken, smoked chicken breasts or shredded barbecue chicken, smoking adds great flavor and in much less time than whole pork shoulders. Smoking chicken is a great way to learn the ins and outs of smoking and to improve you skill at a reasonable price. T
he true versatility of chicken can only be expressed in the incredible multitude of recipes. In my archives of chicken recipes you should be able to find a recipe for every taste and every mood from Tandoori to Jamaican Jerk Chicken.
