Different cuts of chicken cooking on the grill - Maho/Getty Images Come summer, many of us love to chuck a piece of chicken on the grill. However, the meat's low fat content means that it's all too ...

We’ve all had something from the grill that was overcooked, dry and tasteless. Chicken, skin-on or skinless, breast, thigh or leg, are easy targets. If you've never tried brining, it's a way to ...

However you feel about the gas vs. charcoal debate, there's little doubt that grilled meat is often a showstopper. But larger, thicker cuts can be notoriously difficult to cook on a grill. Luckily, a ...

Par-cooking the chicken ensures that the various parts cook through before the skin blackens. This is particularly helpful when using a sugar- or honey-based glaze, which can burn easily. Serve with ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. When it comes to grilling meat, it’s hard to ...

Never end up with burnt-on-the-outside, raw-on-the-inside chicken again. Although a marinade isn’t strictly mandatory, it’s an easy way to boost the flavor (and often, texture) of grilled chicken.