If you are looking for some really good tips and secrets for great grilled chicken then you have come to the right place today. For a lot of you, your experience of grilled chicken is one of a tasteless, string piece of dried out chicken breast. We can fix all of that today for you.

White meat of the chicken is comprised of the breast and the wing. Now the breast has a whole lot less fat that the other parts so if you are not careful, then, yes, it can turn out without taste and dried out. There is not need for that however.

First of all, one of the things which we can do to keep it moist is to marinade it beforehand. There are a couple of things we can do, but for right now let us just mention marinating. You can take the chicken and place it in a zip-loc bag and pour in some marinade. And let this sit for a few hours.

For the marinade, you can purchase some good quality Italian dressing to use. Or you can make your own marinade. If you choose to make your own, just remember that it is the acid in there that makes your chicken (or steak) tender. And remember to keep the ratio of acid two to one.

So, one of the secrets to great grilled chicken is to marinate it beforehand. Like I said put it all into a bag and let it sit for a few hours. Then you can pull it out and dry it off. The reason you do that is that the meat will not get very good grill marks at all if it is wet with marinade. So dry it off, add a little salt and pepper and you are good to go as far as barbequing your chicken.

Have your grill about medium hot and I always scrape it all clean with a good grill brush. Then you can just oil the grill up lightly and wait for the flames to go back down (since you put oil on the grill grate).

Now you can place your chicken on the barbeque and let it grill for a few minutes. After a few minutes, then rotate them a quarter turn so that you will get nice grill marks.

After a few minutes you can flip the chicken over, remembering to use tongs, never use a fork to pierce grilled chicken. And repeat the same process which you did on the first side. Now here comes the good part for another secret for great grilled chicken.

After you have those nice grill marks on both sides, you can either move the chicken to the cooler side of the grill and continue grilling until it is done. Or, you can move the chicken up to the upper rack and place a piece of aluminum foil on the lower rack, then put the lid down and let it continue to barbeque until it reaches an internal temperature of 165 degree f.

And the last tip for great grilled chicken is to always let it rest after you have taken it off the grill. Let it rest for about 15 minutes. Then you will have something that you can be proud of. Not so proud that you would want to mount it over the fireplace, but proud to say you fixed it yourself. You did not run down to El Pollo Loco and buy it.

For more great tips and free recipes from Chef Michael please visit his Barbeque Blog at: Grilled Chicken