Mike H wrote:
> I believe the same holds true of chicken, if it doesn't release with little
> to no resistance, it's not ready to flip yet.

In the case of both chicken and beef, it's a balancing act between the
time to desired doneness and the time to crust formation.

Oiled and salted steaks on a hot, oiled grill will release fully just
before the right time to flip them for medium-rare. But rare filets
will still want to stick when they need to be turned, and will need a
little tugging, wiggling, or spatula work. The hotter the grill, the
sooner the crust forms, and the easier it is (ironically enough) to
undercook meat without having to tear it from the grate.

I hardly ever do chicken on the grill. My default bar-food order is a
grilled chicken sandwich, so I broil or sautee or bake or roast chicken
at home.

--Blair