Chicken Basics:
Cool Grill Tips for the Hot Summer

Chicken may be partially precooked in the microwave before grilling to reduce  cooking time and maintain juiciness.

Keep uncooked meat refrigerated  until time to grill or place meat in an insulated cooler near the grill, out  of direct sunlight.

Salt foods after cooking (salt draws out  juices).

As a rule, 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.

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.

Coat grids with vegetable  cooking spray or brush with cooking oil to prevent food from  sticking.

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

When making shish kabobs, microwave whole mushrooms briefly (10  mushrooms for about 45 seconds) before threading on skewers to keep them  from breaking.

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.

The platter,  tray or container carrying the raw meat to the grill should not be used to  return cooked meat to the table, unless it has been  thoroughly washed.

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 tinge of pink 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.

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