Chicken is one of the most sought after foods to hit the grill. It is healthy, cheap and incredibly tasty. Now that it is BBQ weather, there is nothing like a delicious piece of chicken straight from the grill.

The Right Marinade

Ethnic Style Marinades:

Grilled Chicken Adobo
Indo-Carib Grilled Chicken
Grilled Sesame Chicken Breast
Grilled Chicken Breasts In Raspberry Vinegar

Citrus Marinades:

Grilled Lime Chicken
Grilled Tarragon Chicken
Grilled Chicken a L'Orange 
Grilled Lemon-And-Gin Marinated Chicken
Grilled Chicken with Yogurt Sauce

Some people prefer to take the skin off chicken before cooking as part of a healthy diet or to reduce the fat content. However, this will cause the meat to dry out. Hence, it is best to only take the skin off before eating to avoid the fat. Put the chicken in large zip-lock bag, pour marinade over the chicken, and refrigerate. That’s it! Now you only need to leave the chicken for a few hours to marinate before throwing it on the grill. If you need to use a marinade last minute or want something quicker, use a marinade injector to insert the flavor deep into the meat.

Quick-Grilling Tips

Quick-Grilling Recipes: 

Herb-Tomato Grilled Chicken
Grilled Szechuan Chicken Salad
Grilled Chicken with Honey
Grilled Chicken with Creamy Herb Sauce
Herb-Tomato Grilled Chicken 
Grilled Chicken with Hazelnut Butter

To reduce the chances of undercooking or overcooking, it is advisable to use a meat thermometer. This way it is possible to monitor the internal temperature of the chicken without needing to cut into the meat frequently.

Getting the Perfect Texture

Grilling is one of the most popular methods of cooking and a fun way to prepare mouthwatering recipes. Grilled chicken remains an all time favorite, partly because it is highly versatile and can be incorporated into various diets easily. Yet, grilling chicken should not be underestimated, as chicken burns rather quickly on the outside, while staying raw on the inside and drying out altogether. Keys to grilling the perfect chicken is to turn the chicken frequently to avoid burning the meat and allow it to grill over a steady medium heat. This way the chicken will turn out nicely browned on the outside and moist on the inside.

Featured Recipes: 

Grilled Chicken and Red Pepper Taco
Grilled Chicken with Pineapple Salsa

Once the chicken is readily grilled, let it rest for a few minutes before cutting it into slices. If the super-hot chicken is cut immediately, the fluids run right out, causing the meat to dry out. Let the juice cool a little inside the chicken, and you end up with a soft and nicely grilled result.

Avoiding Grilling Disasters

To avoid grilling disasters, it is important to make sure that the chicken does not stick to the grill by oiling the grill rack beforehand. To further avoid the chicken skin from sticking to the grill, it is best to cook the chicken for a couple of minutes before moving it.