OmManiPadmeOmelet wrote:
>
> 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.

Forget your timer, poultry cooking ain't a race. Assuming your grates
are reasonably clean heat to medium (not hot for chicken), once heated
brush grate lightly with oil. Then place chicken starting skin side
down.... you'll know it's time to flip by nudging gently untli it
releases, then flip a few times during cooking and occasionally baste
until done. With red meats the grill should be hot, but not with
chicken... poultry needs slower cooking to cook through without burning
the exterior... the trick is to adjust the heat so that the poultry
just cooks through at the same time that the exterior is crispy golden
brown... beef steak is nice seared on the outside and rare on the
inside but no one loves blackened rare poultry. Anyone tells you to
have a grill capable of Wok2 Speed best keep their job at the local
crematorium because they know nothing about cooking.