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Grilling is a great method for cooking
chicken because the skin crisps on the grill and grilling adds a savory,
gently smoky flavor. Unlike when sautéing, when it's best to start with
the skin side down first, start grilling the chicken pieces skin side up
over high heat. The flesh side is less likely to cause flames and the
charcoal will have a chance to burn down somewhat before you turn the
chicken skin side down. If the fire does flare up, move the chicken around
on the grill.
A good way to prepare small poultry
such as Cornish hens or squab for grilling is to cut out the backbone,
spread the bird open, and insert the legs into small incisions made in the
skin. This is a practical way to handle small whole birds, because it
flattens them so that they grill evenly and quickly. Grill small birds
just as you grill chicken. Cornish hens take about ten minutes on each
side. Cook red-meat birds such as squab only until the meat is rare to
medium-rare, about six minutes on each side.
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