Chicken is easy to wreck on the grill. We’ve all endured that dry, rubbery stuff, the result of overcooking.
Don’t use boneless/skinless pieces. They dry out faster and have less flavor. Place the pieces 6 to 8 inches from your heat source. Sear the skin side first.
Remember that white meat takes longer to cook than dark, so start the white 5 minutes before the white. Grill covered, about 10-12 minutes to the side, until golden. Basting with barbecue sauce helps seal in the juices.
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