_Cook white-meat poultry until juices run clear and the meat reaches an internal temperature of 170o to 175oF and dark meat to 180o to 185oF on a meat thermometer.
_Grill smaller poultry parts and Cornish game hens directly over a single layer of coals on an open grill or hibachi.
_Grill whole birds and larger parts using the indirect method in a covered grill. Place a drip pan beneath the bird; the pan should be slightly larger than the bird. Fill the pan halfway with water, and surround it with a double layer of coals to provide longer, slower, oven-like cooking. Add extra coals to the outer edge of the fire as needed to extend grilling.
_To reduce the chance of overbrowning, apply tomato- based sauces or those containing sugar or other sweeteners only during last 20 to 30 minutes of grilling.
_To make breast quarters grill more quickly and evenly, cut through the wing joint to break it and bring the wing closer to the grill.
_Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.
_The basic guidelines for timing chicken on the grill are:
Parts$Cook dark meat 30 minutes, white meat 15
minutes, basting and turning every five or so minutes.
Halves$First, grill skin side down for 5 minutes,
then cook covered, skin side up, 35-40 minutes.
Wings$10 minutes per side.