I have been interested in learning the best grilling techniques in order to turn out grilled chicken breast like I find at some of the restaurants I frequent like Applebees. I tend to be drawn to grilling magazines many times i go to the grocery store and I have a ton at home now. Now with the grilling season upon us, I am again thinkming about doing more experimenting. I would like to ask this forum about three specific grilling techniques and get your feedback on them.
1. First, in most of my grilling cookbooks, grilled chicken (or rib) recipes seem to use either a rub or a marinade - most use a marinade, actually. Anyone know what technique most restaurants use - would them tend to use marinade chicken pieces overnight, or use a rub ? Also, would it be feasible to use both a marinade and a rub - A few of my grilling recipes use a marinade but also rub salt and pepper over the chicken just before grilling would could also be a rub.
2. How effective is it to use the broiler (of a stove) instead of a grill to cook chicken breast or pieces (After Marinating and rubbing)?
3. Finally, one of the problems I have frequently is that my chicken comes out dry at the end of the grilling because I am sure to grill to the proper safe temperature and I never grill with the skin on. A few of my recipes use a short cut method of cooking chicken until very tender in the oven and then finish off on the grill for a very short time? Do any of you do this and how effective is it if you do ?
Thanks for your feedback.