There are many ways to prepare the chicken, but usually the chicken is marinated for at least two hours. The types of marinade vary from Asian styles to Indian styles and other styles as well. I like to cook boned chicken thighs on the grill, rather than legs or wings. There is no problem cooking these pieces, only a personal preference.
If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:
* It is always preferred to use low fire in grilling in order to avoid burnt meat.
* When meat is cooked, transfer to a clean plate or serving platter.
* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.
* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.
* If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.
* Marinades boost flavor in grilled food.
* Never place cooked meat on a platter that held raw meat.
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