If you enjoy outdoor activities then grilling chicken is something you will definitely find it fun and rewarding. To grill the chicken into juicy and tender meats, you need to learn the important skill of cooking the chicken at the right temperature so that your chicken will not get burned or undercooked. Simply placing frozen chicken on the grill is not going to produce the type of juicy and moist meat you have in mind.

If you take a look at most of the grilled chicken recipes, you will notice that the marinade part plays a very important role. To ensure that your chicken gain the maximum flavor from the marinade, you need to marinate for at least several hours before putting them on the grill. If time is short for you, you will need to use an injector to insert the flavor deep into the meat. Since most of the grilling recipes are designed for both outdoor and indoor grilling, grilling your chicken over charcoal will work too.

As a golden rule, you should avoid piercing the chicken beforehand unless you intend to grill them immediately as the fat will drop out and catch fire. Tongs are really useful and you should get one to help you move the chicken around. If a flare up happens, you should immediately move the chicken to the upper rack with the tong or remove them from the grill until the fire is gone.

To reduce flare up in your grill, make sure that you remove all the fat from your chicken first, as well as the oils from the marinade and sauces. For charcoal grilling, you want to make sure that there is no flame first so that your chicken will not get burned. It is a good idea to let the coal turn gray about 1/2 through the coal first before grilling the chicken.

You should grill the chicken at a medium temperature (230F-250F), not on the highest heat for about 45 minutes to an hour. It is recommended that you turn the chicken pieces every ten minutes. If you are using a BBQ sauce, add it about ten minutes before the chicken has finished cooking.

The easiest way to check whether the chicken pieces are fully cooked is to slice deep into the chicken and see if the juices run clear. Never eat undercooked chicken because they contain salmonella which is bad for your health. When you finished grilling the chicken, transfer them to a plate and let them rest for a few minutes so that the juice inside can really develop and the chicken will become moister.