Tips for Grilling Chicken
Close the top: If your grill has a cover, always cook your chicken with the cover down. It will make your grill more oven-like, and your food will cook more evenly. Also, because the cover cuts off some of the oxygen, you’ll have fewer flare-ups.
Be patient: Resist the urge to continuously move the chicken around while it cooks. Use long-handled tongs-Poking chicken with a fork will cause precious juices to escape.
Test for doneness: Make a small cut into the thickest part so you can be positive that it’s no longer pink inside. You can also use a meat thermometer to check if your meat has reached a safe internal temperature: 180 degrees F. for whole chicken, and 170 degrees F. for breasts.
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