It was 1984 when Clara Peller uttered the words, "Where's the beef?" as part of a national ad campaign for fast food burgers. It's now 2012 and I'm revisiting this popular question, but under a whole new set of circumstances. We're barbecuing this month, folks. And guess what? "The beef," isn't invited.

Given my line of work it's easy to understand why I field a lot of questions about food and cooking. One of the more popular themes for these queries has to do with the subject of outdoor grilling. And through the years I've noticed an emerging trend. Most people are far more concerned with how to properly cook chicken than they are with how to cook beef.

I think there are a few potential factors behind this, starting with the idea that many people have either cut out or limited the amount of red meat in their diet. Chicken can also be fickle to cook. Overcooking a steak or burger means it's medium instead of medium-rare. Overcooking a chicken breast, however, translates into something that's tougher than a professional cage fighter.

All that changes today, however, as I plan on putting forth some good information, and recipes, for making chicken on the grill. What do you say we get started?

BONELESS CHICKEN
When most people think about grilling boneless chicken it's usually chicken breasts that come to mind. Before I go any further I have to say they are probably my least favorite protein to grill. I find them to be challenged in the flavor department and to get them right you really have to nail the interior doneness.

Butterfly or Pound
One issue with boneless chicken breast is that it's a relatively thick cut of meat with very little visceral fat, which leads to the problem with grilling it. If the outer portion of meat on either side is exposed to fairly intense heat, for a long enough period, it dries out by the time the middle is properly cooked.

This issue can be alleviated by either butterflying the breast, or by pounding it flat. Butterflying chicken breasts involves splitting the breast in half by cutting through the center horizontally until the meat can be opened up, resembling a butterfly. While I prefer this method, it does require you to have very sharp knives and good cutting skills.

To pound a chicken breast, start by laying one breast (shiny side up) on top of a piece of plastic wrap. Then lay another piece of plastic on top of the breast. Using the flat end of a meat mallet, start by gently pounding the center of the breast and work your way out toward the edges until the entire breast is between 1/2 and 3/4 of an inch thick. Just be sure to not pound too hard, as it has a tendency to tear the meat.

By either butterflying or pounding your chicken breasts you have now decreased their thickness and shortened their cooking time. Marinate them or season them to your liking and you're ready to grill. Three minutes on each side over a medium-high flame should do the trick.

Brining
Another method for keeping your chicken breasts tender and juicy is brining. If you have never heard this term, brine is nothing more than a marinade made of salt, sugar, water and sometimes spices. When combined, these ingredients pull moisture and flavor into the chicken.

To brine your boneless chicken breasts simply follow these instructions. For every pound of chicken, dissolve 1/4-cup Kosher salt and 2 tablespoons granulated sugar into 1 quart (4 cups) of water. Submerge the chicken breasts in the brine, making sure they are completely covered. Refrigerate for 1 hour. Before grilling, remove chicken breasts from the brine, rinse thoroughly and pat dry.

Since the meat has already been seasoned, go easy on any additional seasonings before grilling. If you've brined your chicken breasts and choose to keep them whole instead of butterflying or pounding them, figure about 5 to 6 minutes per side over a medium-high flame depending on their size. The meat should be firm to the touch when cooked through.

Think Thighs
Boneless and skinless chicken thighs are AWESOME on the grill. Not only do they carry much more flavor than chicken breast, but they are also a fraction of the cost. The best part is since they are one of the bird's dark meat portions they carry a bit more fat and are far less apt to dry out on the grill. Marinate or season them however you like and grill them for approximately 4 minutes on each side. Once again, the meat should be firm to the touch when fully cooked.

BONE-IN CHICKEN
When it comes to grilling bone-in chicken that has either been quartered or divided into pieces, there is one problem that nags most home chefs. I'm referring to a finished product with overly charred or burnt skin and undercooked insides. I know you know what I'm talking about because we've all either done it, or had it served to us.

The problem is that bone-in chicken is dense and requires a fair amount of cooking. The fact that we're doing the cooking so close to a high flame, which has a tendency to flair up every time fat leaches out of the skin, means that while the outside of the chicken looks done the inside is far from cooked. Most home chefs will cut into one of their chicken pieces and when they see pink insides, it along with the rest of the pieces goes back on the grill. You can see where this is going to end up.

Creating Heat Zones
No matter if you are grilling on a gas or charcoal rig, you can create heat zones that will allow you to cook your chicken to a perfect doneness without burning it. For a gas grill, simply keep the middle burner off and turn the outside burners to medium. For a charcoal barbecue, light your charcoal and allow it to heat to a grayish-white ash. At that point, use a poker to divide the charcoal into two piles on either side of the grill.

In either case, place a small, disposable aluminum pan or pans between the flames or coals to catch any drippings. If you haven't already figured it out, you will be doing the majority of the grilling on the center portion of the grill where the flames won't be leaping at your chicken like a teenager at a Justin Bieber concert.

Invest In a Meat Thermometer
When I say, "invest," I'm referring to the seven or eight dollars you'll spend on a decent meat thermometer. Believe me when I say it will be worth every penny.

While the interior temperature of a steak can be approximated by touching it, the same cannot be said for bone-in chicken. The only way to know for sure is to either cut into it, or take its temperature. The magic numbers you are looking for are 160 degrees Fahrenheit of interior temperature for breasts and 180 degrees for legs and thighs. Make sure you insert your thermometer into the thickest part of the piece, and do your best to make sure it doesn't touch bone, as that will throw off the reading. Also know it's a good idea to pull the chicken off the grill five or so degrees under the aforementioned magic numbers. Carry-over cooking due to residual heat will take it the rest of the way.

A FEW GENERAL TIPS
No matter if you're grilling boneless or bone-in chicken, the following tips will apply:

1. Don't use lighter fluid!
If grilling with charcoal, forgo the use of lighter fluid and opt for a charcoal chimney instead. You can find one for a nominal price at almost any store that sells barbecue supplies. Using one will prevent your chicken from tasting like chemicals. In addition, opt for natural wood charcoal over briquettes, as they impart a much better flavor.

2. Make sure your grill is clean
Once your grill heats up, brush it, brush it and brush it some more. A clean grill is a healthy grill with less of a propensity to stick. Another good idea is to moisten an old hand towel with canola oil and, using a long set of tongs, swiftly move it back and forth over the grill right before cooking.

3. Don't cook cold chicken
No matter if you're brining or marinating your chicken, it's been sitting in the fridge. To pull it directly out of the fridge and plop it onto a hot grill is never a good idea, as this throws off your cooking time. I suggest removing your chicken from the refrigerator 30 minutes to 1 hour before cooking it. Just make sure to keep it covered and in a cool place.

4. Don't sauce too early
If you are using a sauce or glaze with your chicken be sure not to apply it too early in the cooking process, as it will cause the sugars in the sauce to burn. Brush your chicken pieces with sauce or glaze during the last 10 to 15 minutes of cooking and you'll be good to go.

In addition, if you've marinated your chicken it is equally important to shake off excess marinade before putting your chicken on the grill. Pat the meat dry and brush it with a little vegetable oil to keep it from sticking to your grill.

SPEAKING OF SAUCES...
You didn't think I was going to let you go without a few recipes did you? Here are a few of my favorite marinades and sauces for grilled chicken.

Chipotle/Lime Marinade and Sauce
This sauce works great as both a marinade and basting sauce. Just make sure to split the batch in half, in order to keep the two uses separate. You would never want to baste your chicken with sauce that's had raw chicken sitting in it.

• 1/2 of a 7 oz. can of chipotle peppers packed in adobo sauce
• Juice of 2 limes
• 2 garlic cloves, chopped
• 3 tbsp honey
• 1/2 to 3/4 cup vegetable oil
• Kosher salt and freshly ground black pepper

Add all ingredients except the oil to a blender or food processor. Process the mixture until smooth.

While continuing to process, slowly add in oil. Process until fully emulsified.

Moroccan Marinade

• Juice of 2 oranges
• Zest of one of the oranges
• 2 cloves garlic, crushed
• 1 tsp paprika or smoked paprika
• 1 tsp ground cumin
• Crushed red pepper to taste
• 3 tbsp of extra virgin olive oil
• Kosher salt and freshly ground black pepper

Add all ingredients to a mixing bowl and blend completely with a whisk.

Ginger and Lemongrass Marinade

• 1/3 cup chopped lemon grass (use only the tender centers of the stalks)
• 2-inch piece of ginger, peeled and grated
• 1 garlic clove, chopped
• 1/2 cup dark soy sauce
• 2 tbsp honey
• 1 tbsp sherry (optional)
• 1 tbsp dark sesame oil
• 2 tbsp vegetable oil
• Kosher salt and freshly ground black pepper

Put all ingredients into a blender or food processor and process until the lemongrass is fine.

Easy BBQ Glaze
This is perfect for brushing on to your chicken during the last 10 minutes of cooking.

• 3/4 C ketchup
• 2 tbsp balsamic vinegar
• 1 tsp Worcestershire sauce
• 1 clove garlic, minced fine
• 1/8 tsp liquid smoke
• 1/4 tsp smoked paprika
• A pinch of cayenne pepper

Mix all the ingredients together in a bowl and it's ready to go.

Happy grilling everyone!

Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at www.NoTimeToCook.com.