Moist chicken on the grill

You have to make sure that you don't overcook them. It is tricky because you obviously don't want them to be undercooked!My advice would be to cook them for less time than you usually do, quite slowly, so that you can keep an eye on them and just when you think they might be done, skewer one piece of chicken and see if the juices run clear. If they do it is cooked. As for marinades, I make all sorts of things from whatever I have in the fridge! It usually has some chinese flavours and chilli and garlic....just about anything! Sometimes, though it is best to keep things simple and just sprinkling salt, pepper and chilli can be fantastic.

I like to use boneless, skinless chicken thighs on the grill. I cut them up into smaller pieces (about 1 inch cubes) and put it on skewers with veggies like pepper, onion, mushroom, zucchini, and marinate with either barbeque sauce or a good teriyaki sauce. My children especially like teriyaki. It cooks quickly (don't use potatoes for this reason) and the dark meat comes out much more tender and juicy than white meat.