Preparing the Chicken

• One hint to getting a moist and tender grilled chicken is to brine it before grilling. Brining the chicken ahead of time uses the principle of osmosis to help the meat retain moisture. Dissolve a cup or two of salt into a gallon of warm water and add sugar or seasonings. Cool with ice cubes before pouring over the chicken. Refrigerate the chicken and brine for up to two hours for boneless skinless chicken breasts, a bit longer for bone-in cuts or dark meat, and up to eight hours for a whole chicken. Rinse the brine from the chicken and then marinade or season as desired before grilling.

Preparing the Grill

• High-temperature grills work well for searing the outside of red meat when you want the inside medium-rare, but since chicken needs to be cooked evenly throughout without an overly crisp crust, lower the heat. Preheat the grill to 350 to 400 degrees Fahrenheit. Use the lid to maintain a constant temperature while grilling. Open vents to raise the temperature and close them slightly to decrease the temperature. Brush olive oil on the grates to prevent sticking.

Cooking to Perfection

• Never rely on appearance for doneness of grilled chicken. No matter how brown the outside, the inside may be underdone. However, chicken that is perfectly done may still appear pink in the center, and cooking it longer may result in a dry and tough meat. Instead, rely on internal temperature using a meat thermometer. Better yet, find out the meat's temperature without raising the grill's lid by investing in a digital wireless grilling thermometer. Pull chicken off the grill when it reaches an internal temperature of 165 F.

Beer Can Chicken

• Instead of grilling a whole chicken directly on the grate, stand it upright with a half-full beer can lodged in the cavity and roast it vertically in the grill. The beer in the can boils up from the heat of the grill and imparts its flavor and moisture inside the chicken while the dry heat of the grill crisps the skin. Use the beer poured out from the can to mix with barbecue sauce and baste on the outside of the chicken during the last few minutes of cooking.