Advertisement

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.

Grilled Beef Tenderloin with Ancho-Jalapeño Butter
Credit: © Tina Rupp

Summer Grilling Guide

Berber-Spiced Chicken Breasts
Credit: © James Baigrie

Grilled Chicken

Plus: