Marinating chicken in an acidic liquid such as vinegar, wine, citrus, yogurt or buttermilk helps the meat absorb deep flavors, including the marinade’s herbs and spices, and retain moisture. The acid also acts as a tenderizer for tough cuts of meat.

Two safety rules:

• Never marinate meat in aluminum containers. Instead, opt for glass, ceramic or stainless.
• To avoid any food-safety issues, don’t reuse marinades that have touched raw meat without boiling them for 1 minute first.

Try It! Herb-Marinated Chicken Breasts 

While brines and marinades help imbue the entire cut of chicken with flavor, rubs are all about bringing bold seasoning into direct contact with the meat’s surface.

Using a rub is simple: Just combine the spice mix and spread it over the outside of the meat. As the chicken grills, the heat of the barbecue will caramelize the spices in the rub for even deeper, bolder flavor. For more impact, give your chicken a rub down as far in advance as possible.

Try It! Ultimate Barbecue-Rubbed Chicken

Sauces, which include endless versions of honey, barbeque or sweet n’ sour, add richness, texture and flavor to grilled chicken. Brush on the sauce carefully during the last 10 minutes of grilling, and turn the meat so the sugars in the sauce don’t burn, leaving you with an unpleasant char.

Try It! Grilled Creole Chicken and Sausage Kabobs