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There is no accurate way to estimate cooking times on the grill as no two fires put out the same amount of heat. The best way to determine if your meat is done is to make a small slit in the thickest part with a sharp knife. When the center is no longer pink, it's done.

Check out some tips below:

* To keep the chicken moist, apply an apple juice while cooking.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* Plan your menu, but keep it simple.

* When meat is cooked, transfer to a clean plate or serving platter.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

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In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice. You can use almost anything other than wine for basting. Wine will cause the chicken to dry out and depending on what type of wine can even cause a bigger fire to occur.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Chicken also makes a healthy meal, here are some tips should help you on your way to grilling great chicken.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* You'll need a nice set of utensils that are well suited for grilling.

* Marinate your meats.

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.

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Chicken is our nations most popular meat however when it comes to the barbecue it's probably less popular because people are more concerned to ensure that the meat is properly cooked. I've known some even to pre-cook chicken in the microwave first but this really isn't necessary.

Here are a few tips to help you get started:

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

* It is generally recommended to add BBQ sauce toward the last end of cooking since it is high in sugar and can burn easily.

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Chicken wings are some of America's favorite things to eat. The world famous Buffalo wings are available on almost every restaurant menu in the country. I don't mind ordering them from a restaurant, but I do like to make my own sometimes. I don't deep fry my wings, I like use my gas grill. The grill gives them an extra bit of flavor and is just as easy to use as the deep fryer.

Here is a list of quick tips:

* For maximum safety, thaw frozen chicken in the refrigerator.

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

* Try the gentle sweetness of basil and thyme, which are especially good with chicken.

* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.

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For both charcoal and gas grilling, adding smoke to the meat is a fantastic way to create an authentic barbecue flavor. The most ancient and time honored method for enhancing the flavor of grilled food smoking. Do not put wood directly on burners or it will burn too quickly and leave ash in the grill.

These easy tips should give confidence to prepare chicken dinners at home. Chicken is a delicious source of protein and should be included regularly in a healthy diet.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* If you are cooking steaks you want the grill to be super hot so that you sear the steak on both sides to lock in the juices, then keep flipping your steaks a couple of times until they are done.

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* If you are using an outdoor grill, keep children away from it and keep water handy.

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Gas grills are hugely popular in this day and age. Most households are trading in that old charcoal burner for gas. There are many advantages to owning a gas grill over a hardwood charcoal grill, but they also have some similarities. They each cook food. That's the main thing both grills share. And even though you may love that gas grill, you may still be hard pressed to find some new recipes to try out on it.

With all of these handy tips, perfectly grilled chicken is right around the corner.

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

* Marinades boost flavor in grilled food.

* One of the best kept secrets of barbequing chicken is to lower the heat and wait until it's almost completely cooked before adding any sauces.

* It is generally recommended to add BBQ sauce toward the last end of cooking since it is high in sugar and can burn easily.

* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.