A rule of thumb - grill chicken 4-6 inches above
the coals and turn frequently, about every 5
minutes, to ensure even doneness and prevent
over-browning and blistering.
Use only a recommended grill starter fuel. Do not
use gasoline or kerosene to start a fire. Never
add liquid starter after coals are lit.
Fan the fire and tap ashes from coals to increase
heat during cooking; to decrease heat, sprinkle
coals with a little water. Keep a water-filled
spray bottle handy in case of flare-ups.
Apply tomato-based sauces or those containing
fruit, sugar or other sweeteners during the last
20 to 30 minutes of grilling to prevent
The most accurate way to test for doneness is to
use a meat thermometer. Insert the meat
thermometer into the thickest part of the thigh
without touching the bone, or into the thickest
part of boneless chicken. Whole chicken should be
cooked to an internal temperature of 180 degrees
F, bone-in parts to 170 degrees F, and boneless
chicken to 160 degrees F. Also, chicken is done
when juices run clear, not pink, when pierced with
If a tint of red appears, grill a little longer.
Use only long-handled tongs for turning chicken,
not a fork, to avoid loss of juices.
For a smoked flavor when cooking on a covered
grill, add water-soaked chips of wood: hickory,
pecan, black walnut, peach or pear. Avoid pine,
fir, spruce and cedar because they give a bitter
After serving, refrigerate leftover chicken
Use a stiff wire brush for cleaning the grill.
954.983.6831 - 4191 North State Road 7 Hollywood, FL 33021 -