First, you want to use a charcoal grill. While it’s a little more of a patchke, the flavor benefit is enormous. You can buy a Weber grill for probably around $50-75, or higher for the better models (but even the smallest Webers work great).
To light the grill, get a charcoal chimney, which looks like a metal canister with a handle. In the large end, fill it with charcoal, then set it down right-side-up over a wad of newspaper set on fire. Leave the chimney over the newspaper for probably about 20 minutes or so, until the coals are all glowing hot. Then (carefully!) dump the coals into the grill, and spread them as evenly as possible under the cooking area (not necessarily the whole area, the coals should all be close to each other).
Here’s a good recipe to get you started:
Maple Mustard Grilled Chicken:
1/2 cup canola oil
1/2 cup pure maple syrup
3 tbs balsamic vinegar
2 tbs dijon mustard
1 tsp black pepper
1 tsp fresh minced garlic (2 – 3 cloves)
6 chicken breasts or thighs, skinless and boneless (works best with boneless thighs)
1) Using a large plastic container with a tightly-fitting cover, combine marinade ingredients, cover and shake well.
2) Add chicken, cover again, and turn container upside down several times to coat. Refrigerate for 2 hours or more (overnight is best).
3) Grill chicken for 10 minutes, turning once. Serve immediately for best flavor.
Serves 6.
B’Teyavon.