A rule of thumb - grill chicken 4-6 inches above the coals and turn frequently, about every 5 minutes, to ensure even doneness and prevent over-browning and blistering.

Use only a recommended grill starter fuel. Do not use gasoline or kerosene to start a fire. Never add liquid starter after coals are lit.

Fan the fire and tap ashes from coals to increase heat during cooking; to decrease heat, sprinkle coals with a little water. Keep a water-filled spray bottle handy in case of flare-ups.

Apply tomato-based sauces or those containing fruit, sugar or other sweeteners during the last 20 to 30 minutes of grilling to prevent over-browning.

The most accurate way to test for doneness is to use a meat thermometer. Insert the meat thermometer into the thickest part of the thigh without touching the bone, or into the thickest part of boneless chicken. Whole chicken should be cooked to an internal temperature of 180 degrees F, bone-in parts to 170 degrees F, and boneless chicken to 160 degrees F. Also, chicken is done when juices run clear, not pink, when pierced with a fork.

If a tint of red appears, grill a little longer. Use only long-handled tongs for turning chicken, not a fork, to avoid loss of juices.

For a smoked flavor when cooking on a covered grill, add water-soaked chips of wood: hickory, pecan, black walnut, peach or pear. Avoid pine, fir, spruce and cedar because they give a bitter flavor.

After serving, refrigerate leftover chicken promptly.

Use a stiff wire brush for cleaning the grill.