Broiling or Barbecuing Poultry

Broiling poultry is a mixed blessing. Although it is an unrivalled way of drawing out the flavor, the intense heat tends to dry the delicate meat rapidly, and chicken breasts are particularly vulnerable to this. Poultry should be cut in quite large pieces with plenty of bone left to disperse the heat—small birds, split or spatchcocked, do particularly well. Marinating the meat beforehand helps, as does brushing with melted butter, oil and flavorings, or an American-style Barbecue sauce. A Greek marinade of yogurt and oregano, or an Asian one of soy sauce, rice wine and hot peppers is also delicious.