HiroRules2099
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Every cook has their own way of making different kinds of food, so the way you'll end up doing it once you're comfortable will probably be different from what I tell you here. That's okay, though! Everyone likes different tastes, and you should feel comfortable exploring new ideas as well.
What I do is use a whole cut up chicken, skin on. I marinate the pieces in a mixture of olive oil, garlic, and soy sauce for at least four hours in the refrigerator. You do this by adding the ingredients to a plastic zip top bag, and adding the chicken. Make sure the bag is fully sealed, then make sure the chicken is fully coated in the marinade, and leave it in a container in the fridge. Marinading adds great flavor.
Lots of cooks try to gauge when their meat is done by timing it, but I've found that grilling outdoors, particularly with charcoal grills, is too inexact a science to do this. Let your meat sear on the outside, getting nice grill marks before you flip it. You want your chicken to be totally opaque, and to be firm to the touch. When the outside is a nice golden brown and the chicken doesn't yield too much when you poke it with a finger or spatula, it's done! If you're nervous, you can cut open a test piece to make sure.
Grilling isn't very hard once you get used to it; just try new things, and good luck!
 Posted 5369 day ago
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