The Ultimate Chicken Handbook

Grill It

Why it's great: You can cook large and small pieces of meat at the same time, thanks to the range of heat levels a grill provides.

How it works: Grilling cooks from below, and the amount of heat the meat is exposed to depends on where it's placed on the rack. For large cuts, like bone-in breasts, legs, and thighs, keeping the meat over indirect heat, to the side of the coals or the burner, is best. (Covering the grill with the lid creates an ovenlike effect and speeds things along.) Smaller cuts, like wings, cook quickly over direct heat, right over the fire. For the crispy skin grilling fans adore, move large pieces to direct heat in the last few minutes of cooking.

Cuts to grill: 

• Drumsticks, 45 minutes.
• Thighs, 45 minutes.
• Wings, 25 minutes.
• Bone-in breasts, 45 minutes.

Recipe: Grilled Chicken Legs With Orange and Rosemary