The great Canadian grill guide

Sizzling chicken
• Grill chicken with or without the skin, but removing it not only cuts the fat to one-fifth of the original but also reduces flare-ups when fat drips into the fire. When barbecuing chicken with the skin, you may need to turn it more often to prevent scorching.
• Grill chicken over medium-high heat as follows: bone-in chicken breasts and leg quarters for 45 minutes, bone-in thighs for 20 minutes, boneless breasts for 10 to 12 minutes, and boneless thighs for 12 to 15 minutes.
• Chicken is cooked when the white meat is no longer pink inside and juices run clear when the thickest part of the dark meat is pierced.

Click here for some great chicken grilling recipes.

Vegetable and fruit medley
You can even use the grill to help you get your daily five to 10. Click here to try one of our unique recipes for savoury vegetables and flavourful fruit that is hot off the grill.

Marinades, rubs and sauces
Chances are, you've barbecued your share of steaks and chicken and just need some inspiration for flavourings. With the right spice rub, barbecue sauce or marinade, you can turn everyday beef, chicken, pork, lamb or fish into something special.

Click here to spice up your life with flavourful marinades, rubs and sauces you can make yourself.