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"Grease your grill: Chances are you won&amp;#039;t have a sticking problem if your chicken has skin, or if it&amp;#039;s marinated or rubbed with some oil. But play it safe. Before you light the grill, spray the rack with nonstick cooking spray or brush it with oil. Keep it hot: Sear the chicken on a hot grill \u2014 this helps seal in the juices and makes it easier to turn over the chicken. Watch seasonings carefully: Marinades and basting sauces, many of which have a high sugar content, will burn if the grill temperature is too hot or if exposed to heat for too long. A hot grill is normally not a problem with quick-cooking cuts (such as skinless, boneless breasts); longer-cooking cuts (such as bone-in chicken parts) should be cooked over a lower heat. And don&amp;#039;t start basting until the chicken is almost fully cooked.  Close the top: If your grill has a cover, always cook your chicken with the cover down. It will make your grill more oven-like, and your food will cook more evenly. Also, because the cover cuts off some of the oxygen, you&amp;#039;ll have fewer flare-ups. Be patient: Resist the urge to continuously move the chicken around while it cooks. The chicken will cook more evenly (and more quickly!) if you follow the recipe cooking instructions or turn it over only once midway through the grilling. Use the right utensil: Use long-handled tongs or a wide metal spatula to move the chicken. Poking it with a fork will cause precious juices to escape. Test for doneness: Don&amp;#039;t risk serving under-cooked chicken. When in doubt, make a small cut into the thickest part so you can be positive that it&amp;#039;s no longer pink inside. You can also use a meat thermometer to check if your meat has reached a safe internal temperature: 180 degrees F. for whole chicken, and 170 degrees F. for breasts. Be sure to clean up: Scrape your grill rack after each use; otherwise, the chicken will pick up charred bits from your last barbecue. Chicken has a tendency to stick to a dirty grill. Next:  Promote good hygiene: Proper hand-washing \u2014 20 seconds with hot, soapy water \u2014 is absolutely essential before and after handling raw chicken. Try this tactic: Wash as long as it takes to sing two rousing choruses of &amp;quot;Happy Birthday.&amp;quot; You may even encourage good hygiene in your child. Tackle cross-contamination: Place the package of raw chicken in a plastic bag to separate it from other groceries. Take it straight home from the store and refrigerate immediately (35 to 40 degrees F). Set wrapped raw chicken on a plate on the bottom shelf of the refrigerator so juices don&amp;#039;t drip onto other foods. Always thoroughly wash cutting boards, knives, utensils, and countertops after they come in contact with raw chicken. Never place cooked food on a plate that previously held raw chicken. Make seasoning safe: Always marinate in the refrigerator. If using a marinade as a basting or dipping sauce, set aside a portion before adding the raw food. Wash basting brushes with hot, soapy water after using on chicken. Discard leftover marinade that comes in contact with raw chicken, or bring to a boil for 1 minute before serving. Refrigerate or cook: Thaw chicken in the refrigerator or in the microwave; never leave at room temperature. When you thaw in the microwave, cook immediately. Never partially grill and finish cooking later; cook completely to destroy harmful bacteria. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/tips/a17635/grilling-chicken-guide/>