What is best way to grill chicken and not for it to be dry?

I suggest you use a smoker rather than a traditional grill to cook your chicken. A decent smoker, such as the Weber Smokey Mountain Cooker costs about $250. It uses a water pan that circulates steam while the items cook.

A brine is used for marinading

Try to find a recipe for brine that you like and brine the chicken pieces for at least 1 1/2 hours before grilling.

Also try to make any breasts or large pieces as small and thin as possible. That might mean splitting the breasts in half.

The boneless pieces should be as thin as possible. You can use a meat pounder or other blunt object to hammer it out between two sheets of plastic wrap. Try to get them as thin as you possibly can.

Cook over medium high heat with at least a small part of the grill grate unoccupied so you have a place to move the chicken if it starts to cook to quickly. Try to avoid piercing the meat with things like a form or other sharp instrument, as this can leat the juices out during cooking. As an alternative, use a set of tongs to move the chicken.

Try to use a meat thermometer of some sort to make certain that you get the chicken to its desired tmeperature without overcooking, which is one of the leading causes of dried out chicken from the grill.

Ed is right. Brine the chicken and it will make it melt in your mouth. It also will cook a bit faster.

I put the chicken on one side of the grill and turn the heat up on the other side so the chicken cooks with indirect heat. This helps to prevent flare ups. Then I put a little heat under for a few minutes with some BBQ sauce.

You can do either of the following:

1. Parboil your chicken for 5 minutes then put it directly on the grill after seasoning.

2. Salt your chicken then Ice it down and let it sit in the ice for at least an hour, then put it on the grill. This is what my brother's chuch does when they have a chicken dinner fundraiser. He says there is something about the salt and ice that tenderise the chicken.

Also make sure that you keep the grill on low to medium-low heat. If you have the heat too high, then chicken will cook too fast on the outside.

The BEST way to have very moist chicken is to inject it with marinade! Lawry's makes wonderful marinades to inject, or marinate the chicken in. Then, add a dry rub before you put it on the BBQ (I like chili powder, paprika, garlic powder, salt & pepper, oregano). Sear it quickly over a higher heat, then move to a lower heat section of the grill to continue cooking. Keep watching it, because the skin can catch fire easily....

marinate or brine the chicken first and grill it on low to medium heat turning once. also, when you take it off the grill let is rest for covered with foil for about 5 minutes to let the juices redistribute throughout the meat. my chicken turns out perfect every time juicy, tender, and yummy.

You can try indirect grilling. Once the coals are going move them to the outsides of the grill, then place the chicken on the middle of the grill and put the lid down. You also need to put your rack as high as possible away from the coals. It might also help to use less charcoal.

marinate it! I like Lawrys 30 minute marinade caribean jerk flavor. Also i like beer can chicken. Cook a whole chicken on a can of beer with seasonings in it and the beer keeps it moist while it cooks for like 1 hour on medium heat. YUM-O!

Basting can work well. I had a friend that would use mayonnaise as a baste and it worked well to make the chicken moist, but it didn't have a 'mayo' taste.

Do your chicken - or any other roast in a Weeber barbeque. If you follow the instructions, your meat will always be soft, tender tasty and moist.

Let me know if you want to know more.