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To grill chicken, place it on the hottest part of the grill and sear it for 3 minutes on each side. Then move it to a slightly cooler area and baste it often, turning it frequently until done. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)
To barbecue chicken, place it over a drip pan and cook it slowly over indirect heat. Baste it with a tomato-based sauce when it's half done, since this type of sauce tends to burn. -- George Foreman and Cherie Calbom, George Foreman's Knock-Out-The-Fat Barbecue and Grilling Cookbook (1996)