In article .com>,
"aem" > wrote:

> OmManiPadmeOmelet wrote:
> > Okay, I'm still learning about outdoor grilling...
> >
> > What is the best way to keep meat/chicken etc. from sticking to the
> > grills?
> >
> > I'm grilling today and will try treating the meat with some evoo prior
> > to spicing it, and hoping that that that will help?
> >
> > Should I oil the grills?
>
> I'd rather oil the grills than the meat. With chicken more than with
> beef you should also resist the temptation to move it too soon after
> you put it on the grill. Just as in a sauté pan it works better to
> let it firm up some so that it will release more easily from the
> surface. -aem

The meat isn't an issue... It's the skin that sticks. :-(
I time it for 15 to 20 minutes per side depending on how hot my fire is.

Would going longer help? While it's hard to over-cook chicken, it can
get dried out?

I'll try greasing the grills. Will EVOO work with a grill mop?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson