The first thing we all need to learn when we barbecue chicken and turkey is to turn down the heat. Medium to medium high is a good rule of thumb. This applies to both bone in and boneless pieces and kabobs. When cooking directly on the grill, preheat and lightly oil the grill to prevent sticking. This will ensure good markings on the meat and lock in the juices.

Try to limit the number of times you turn the meat. Try not to pierce the meat with a fork or cut into it with a knife and refrain from pressing down. This can lead to dryness in the finished product and can lead to unnecessary flare ups.

Understand the use and application of seasonings, marinades, and barbecue sauces. Introducing or applying these flavour enhancements at an inappropriate time can lead to the charring on the outside and raw in the middle condition you speak of!  For example, when you use dry seasonings or rubs, allow 10-15 minutes to allow the seasoning to hydrate and penetrate. This prevents scorching and a bitter flavour. Limit the use of sugar in marinades, as this can lead to premature browning and burning. This also applies when basting the chicken and turkey with barbecue sauces. Always apply lightly and toward the end.

An instant digital thermometers can be incredibly helpful when barbequing, as it takes the guess work away, and breaks the habit of having to cut into the product to check for doneness.

Remember, practice makes perfect. If you follow these simple guidelines you’ll end up with tender, moist chicken and turkey with that wonderful barbequed flavour and colour.