Grilling Chicken................
* As with any protein, chicken should be liberally seasoned with either salt and pepper or your favorite barbecue dry rub. Better yet, soak the chicken overnight in a saltwater brine to not only add flavor but also ensure the chicken stays moist.
* Keep a pan of water next to the coals. This helps keep the chicken moist as it cooks.
* When grilling, it’s best to go with a boneless, skin-on chicken breast. You can go for bone-in as well. Bone-in will add more flavor, but take longer to cook. But regardless of what you choose, make sure the skin is on it. This will get crispy and prevent the meat from sticking to the grill.
* From several grilling sources, thank you!
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