Is there a proper technique for cooking chicken (with skin) on the barbecue, without little chicken-fireballs?
My previous landlord loved to cook on the barbecue, much to the displeasure of our tastebuds. (We alternated cooking days).
Her chicken always caught on fire and the skin burned to a crisp. The meat on the inside was fine of course, but the fatty skin was long since toast.
I have never tried cooking chicken on the barbecue with skin, but I'd like to try it, without setting them on fire. Can it be done, and is it really easy?
I've theorized that if I boil the chicken just a little, it might remove some of the fat and help, but I'm not sure. I won't have barbecue access for awhile (currently living in an apartment) so I can't try it, yet.
I have no idea why her chicken burned (high temperature, not paying attention, etc).