Need help with a new gas grill?

Have never cooked on a gas grill, always used charcoal. Got a new gas grill, want to do bbq chicken tonight. Need help on how high, how to cook it, and how long. And is it true you brush the bbq sauce on as you grill, and not marinade in it?Need help with a new gas grill?
Yes, it is true. If you're cooking bone-in chicken, the sauce will burn far before the chicken is cooked through, so you should put your sauce on during the last 10 minutes of grilling.



Bone-in chicken will take about 45 minutes to cook through, using medium-low heat. You don't want to cook higher than that or you'll get flare-ups.



Boneless chicken breast cooks in about 15 minutes. I cook it on high. When one side is brown, turn over.Need help with a new gas grill?
Easy Grilled Chicken



4 skinless, boneless chicken breast halves

1 cup fat free Italian-style dressing or your favorite BBQ sauce

1 green bell pepper

1 red bell pepper

1 zucchini



Place washed chicken breasts in large sealable bag.

Add 1 cup fat-free Italian dressing and close.

Let marinate for 5 to 10 minutes.



Cut up peppers into big chunks, and zucchini into big slices.

Put into another sealable bag.

Coat with leftover dressing.



Grill chicken and veggies over medium heat until chicken juices run clear.

Enjoy
I love bbq chicken and have been cooking it for 35 years on gas grills. The best way I have found by experience is to preheat the grill on high for about 10 minutes (more or less if your grill is larger/smaller, has more/less BTUs), then put the chicken on it and turn the heat down to low or at most medium-low. Chicken fat burns easily, so you don't want too high heat.



Cook one side, then turn the pieces over. (The time it takes is dependent on the size of the grill %26amp; its heat output, the thickness of the chicken and how much you are cooking. I've learned to keep the heat down low and just be patient.) Put the sauce on the top side, that you just turned up from the heat. This will give the sauce some time to get baked in by the heat and not just burn off.



When the bottom seems done and the chicken is cooked through, turn it over once more and coat the new top with more sauce. If the heat is not already on the lowest setting, turn it down so you don't dry or burn the chicken. Leave it on just long enough to ';set'; the sauce, then it's ready to serve with more sauce on the side.
Fire up all the burners to get things hot. Season the chicken with salt and pepper and some oil - and thats it. Cut slices in the skin every inch but try to not cut into the meat (does not hurt if you do, but try to not)



When you put the chicken on - turn off the burners on one side and put the chicken over the un-lit burner. Cook skin side up. Leave the other burners on and try to get the interior to 400-450.



After 20 minutes, rotate the chicken so the pieces that were away from the burners are now close to it. And vice versa



Remove after 20 more minutes.



The skin should be brown and crisp and the slits should have let steam out.



BBQ Sauce: after 30 minutes of cooking, slather in BBQ sauce. Repeat 10 minutes later as you remove chicken from grill.



This will allow the BBQ sauce to glaze onto the chicken.