|Skinless, Boneless Poultry|
Skinless, boneless poultry is a cinch to grill. There's no danger of flare-ups, and it cooks very quickly.
There's no doubt about it, bones impart intense flavor. Bone-in poultry also conducts heat better than boned, decreasing the cooking time.
Once split, poultry lies flat on the grill and cooks through evenly. Tuck sprigs of rosemary and smashed garlic cloves under the skin of split birds and grill them for a rustic Tuscan meal.
Low in fat but high in flavor and texture, ground-poultry patties make great burger substitutes on the grill.