Simple steps to making the most flavorful barbecue chicken.
In culinary school I learned how to barbecue chicken “the right way.” It involved closely monitoring a live fire on a charcoal grill, keeping the flame low and painstakingly checking the temperature. If it was too hot, the skin would burn. And if I kept it on too long, the chicken would be dry and stringy—kind of like eating dental floss.
Of course if the results were perfect, it was a pleasure to eat. But you don’t have to go through all that hoopla to enjoy delicious chicken. Here are a few secrets to great barbecued chicken.