Make sure the fire is hot enough to sear. When you first place meat on the grill, sear it on all sides, then cover the grill for the cooking period. Covering the fire reduces the oxygen reaching the coals and keeps the flame down so the meat cooks without more charring. Marinate poultry before grilling. The more acidic the marinade, the shorter the marinating time.
Timing can be anywhere from overnight to just one hour prior to showtime.
Use the leftover marinade to baste poultry while it cooks. This allows the chicken to self-baste and results in juicier flesh. Those who don't want to eat the skin can remove it. To prevent flaky whitefish from falling apart, cover the rack with lightly greased, heavy aluminum foil. All Rights Reserved.