Grilling a turkey is one surefire way to eliminate turkey trauma—especially at Thanksgiving! It leaves your oven available for baking side dishes and dessert and is so easy that it practically cooks itself. No need to baste, wrap in cheesecloth or any other time-consuming techniques. Once you experience how easy it is, you’ll be grill-roasting a turkey every time you need to feed a crowd.

There is nothing easier than grilling boneless, skinless chicken breasts. The trick is to brush with oil and grill over direct heat, turning only once during the cooking time.

This is one of the recipes that I referenced in the Grilling Trilogy section. Once you understand the technique of grilling chicken pieces, it will be easy for you to add your favorite rubs, marinades and sauces. The big difference is that I recommend grilling chicken pieces over an Indirect heat so that it is cooked on the inside and golden-brown on the outside at the same time. Cooking over Direct heat can create a raw interior and a burned exterior—especially if you put the barbecue sauce on too soon.