I’m sure that Tom has received nice answers (to the critical question of how to keep chicken from drying out on the grill) via email, but since LRC has granted me blogging rights, I’ll make this public: soak the pieces in tons of sauce and cook them with all skin and bones on them. Those ridiculous skinned breasts you can buy at the store are only good for flattening for a fancy-pants rolled chicken dish (proscuito and cheese etc.) or for stir fry (yuk!) but when it comes to bbq, chicken must have bones and skin. The skin keeps it … Continue reading The Question of Moist Chicken on the Grill