Answer:
The grilling process cooks foods over a heat source, either directly, indirectly, or a combination of both. Grilling temperatures typically reach as high as 650ºF, but any temperature above 300°F is suitable as a grilling temperature. The high heat of grilling sears the surface of chicken, creating meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the size of the chicken or the pieces. It is important to cook the chicken to its proper doneness but not to overcooked.
There are many different types of grills available today that can be used when grilling chicken. For information on the different types of grills, see Types of Grills. It is important that the grill is set up properly and reaches the appropriate temperature for the type of chicken that is being grilled to ensure that it produces in a juicy, tender finished product that is cooked to the proper doneness. For information on setting up a charcoal or gas grill, see Outdoor Grilling Safety and Preparation.
A medium heat should be used when grilling chicken. Using too high of a heat will cause some parts to cook too quickly and dry out while other parts will not be done all the way through. To check the temperature of the grill, see Estimating Heat Level to see how to use the palm of your hand for testing. The thicker the cut the farther away from the heat source it should be or the heat source should be at a lower temperature to prevent the outside of the cut from burning before the inside is properly cooked. You will also have to decide whether you will use direct or indirect heat during the grilling time. Depending on the type of chicken, you may use both. A whole chicken or a thick piece, such as a full breast, may require direct heat to seal the outside and indirect to allow the cut to cook thoroughly to the center.