One of the things I’ve learned over the years is that people have very different views on what tastes good, or best, when cooked on the grill; and grilling chicken is no exception. This is why I’ve adopted a style of grilling chicken that seems to suit the widest number of people, and is also easy to do.
First of all, I always grill both white and dark meant, because that way no one is ever left out.
Then, I put more charcoal in the grill than would seem necessary, this is because I keep adding and taking off chicken as I cook so that some is always just getting done whenever someone is ready to eat. This means the fire needs to last longer, which means more charcoal to start. Of course this is not an issue if you have a gas grill.
Next, I melt some butter in a bowl in the microwave, and then add some lemon juice; the amount seems to depend on my mood. In any case, it’s generally best if you can barely taste the lemon when you’re eating your chicken, otherwise it will overwhelm and take away from the naturally good taste of the chicken itself. I don’t put in anything else, but I do make sure to have a lot of salt and pepper shakers around because people’s tastes vary so widely.
Then, I wait till the charcoal on the grill is mostly grey, rather than starting to get there, because otherwise some of the charcoal or starter fluid taste will get in and ruin the flavor of the meat. While I’m waiting I open the chicken packages, trim off excess fat and skin, then rinse each piece under cold water. Then, they are towel dried before being dunked in the butter/lemon mix. I let them sit there in the mix till they are ready to put on the grill.
When I put them on the grill, I am careful to let the butter first drip back into the bowl, rather than down onto the charcoal because that can cause fire to appear down there which will burn the outer part of your chicken, which is not very tasty. Then, I stand around and turn the chicken every now and then as it suits me. Also, every now and then I baste the pieces a bit with the butter/lemon mix to keep the skin from burning and to give it more taste.
I can tell which pieces are done by how firm they feel when picked up with tongs. This doesn’t take long to learn and is as accurate as pulling a piece off the grill and cutting it open. None of the chicken inside should be pink; that’s how you know for sure it’s done.
And that’s about it; grilling chicken should be easy, and doing it this way surely is. Also, this kind of grilled chicken goes particularly well with homemade potato salad.