By Nick Fauchald
Updated March 31, 2015
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Daily Grilling Tip:

Large pieces of chicken, such as bone-in legs or halved chickens, are best cooked using a combination of direct and indirect grilling. Sear the chicken first over high heat, then move it to the cooler side of a charcoal grill or the upper rack of a gas grill. Cover the grill and allow the chicken to roast until cooked through.

Summer Grilling Guide

Grilled Chicken

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