Anywhere you go, you will find all different ways for cooking chicken.  Breaded, roasted, fried, barbeque, and grilled are just a couple ways to cook chicken.  There always seems to be one quality everyone, with an exception of a couple people, like to have steamy, juicy chicken.  The type of chicken which melts in your mouth and sends a burst of flavor to your taste buds, with every bite.  Here is a simple way to make good, juicy barbeque chicken.

Hundreds of years ago, people using and studying culinary arts have done research at to what ways of cooking retain the most moisture, while still fully cooking chicken to perfection.  Like the barbeque found in South Carolina, USA, the chicken is cooked slowly on low heats.

To create a low heat, the best way to create the right temperature for a constant period of time, is to light up a bunch of charcoal in a pile.  You want to use charcoals for the grilled, fire taste it adds to the meat.  Once the pile and the fire dies down spread out the charcoals and then place the chicken three to five inches above the charcoals.  Make sure the pieces aren’t too close to each other while you are cooking chicken, or the meat will not cook well enough.

If you like the dark and blackened chicken, you can use the popular way of putting the barbeque sauce on and then cooking the chicken.  If you want the juicy, fresh barbeque chicken, you have will want to cook the chicken until it is just about done, then apply the sauce.  Replace the chicken on the grill for another couple minutes.

The way you can tell if it is done, is by either touching the sauce to see if it is sticky, or by touching the sauce with a grilling utensil so see if the sauce is sticky.  When the sauce is sticky, you know that most of the sauce’s moisture has evaporated and will begin to burn if it is not taken off the heat.  You could try to re-apply another layer of sauce on the chicken, if you feel the need to cook the chicken longer.

The type of sauce you should use when cooking chicken is up to the cook.  If you like spicy, honey, mild, or any other type of barbeque sauce, it is okay to use with this method of cooking chicken.  Some sauces may burn faster than others, depending on how thick or thin the sauce is originally.  Usually, a thick sauce will burn faster than a thinner sauce, but it still may be different depending on your choice of sauce.

Once the inside of the chicken is around 170 degrees or more, the chicken should be good to eat.  You can check this with a meat thermometer.

This is just a simple way to cooking chicken that is fresh, juicy, and good.  There are certainly other ways and more advanced ways to cooking chicken.

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