Hey fellas - Any help is appreciated.
I've started bbqing now that it's reasonably warm in my area BUT I am not very good at anything other than Salmon(Wild caught only).
Anywho I NEED HELP 
making some BBQ chicken. Every time I make chicken it turns out super dry. Any help really would be appreciated. Also, always looking for new things to throw on the grill so anything you throw out here I will DEF try.
Max - I will def try that - thanks - I've had more success with dark meat too so I look forward to it. I just happen to have a LOT of boneless breasts that I'm grilling this evening. 
and I don't want to screw it up
Captjohn - any advice on the cooking aspect of it. medium heat/length of time etc for boneless breasts(I know it depends on thickness etc)
I buy this spicy teriyaki marinade (Maui Mountain brand). I use that along with 3-4 cloves of garlic, a little sesame oil, a little peanut oil, and white pepper, and about a tablespoon of minced ginger.
I marinate a handful of 16-20 count raw shrimp along with some sea scallops in this for about 2-3 hours.
Then get a grill smoking hot (475-500 degrees) and grill the shrimp for about a minute and a half a side (do NOT overcook) and the scallops about 2+ minutes a side (depending how big they are).
They are better slightly under done then overdone. You can also use a "vegetable pan" on the grill to prevent the food from falling through the grates.
Something like this would make it a snap:
https://www.bestnest.com/bestnest/RTProduct.asp?SKU=ROI-68&src=nextag&kw=ROI-68
Also, when I do chicken breasts, I pre-heat the grill on high to 500, I then add my chicken and turn the heat down to about medium to medium high....and do boneless breats 4 to 4.5 minutes depending on size. When finished, cover them and let them rest for 5-10 minutes before serving.
Do some research on line and look for some good marinades as well. That will help take care of some of the tendancy for the meet to get dry. Look at dry rubs too.
What type of grill do you have gas or charcoil? If gas I always turn up the heat to max and let the stainless steel get super hot. I then sear all sides to keep the moisture in the chicken. Next I turn the heat down to between medium and low (depending on how windy your location is) and glaze BBQ sauce on the chicken every 90 seconds or so while turning the chicken from side to side. It gets a good glaze on the outside and moist on the inside. Keep in mind that the internal temp for chicken has to be over 180 so keep on eye on that too. BOL and tell us how it goes for you!
Thx Jesron, no worries, bss, frozen, kqc - They actually turned out well. It was DEF the length of time I was keeping them on. Chicken, corn on cob, and zucchini turned out very good. I will marinate overnight next time but at least the chix wasn't dry as heck like usual. Thanks all and I look forward to trying many of the other suggestions later this week and this weekend.
The beer one came up a few times so I will try that next. Then it's back to salmon which I will try on the cedar plank!!! Then on so more of the exotic ones but can't wait to try them all. Wifey even loved the chicken and she's picky so again I really appreciate it!
Same works great for chopped up potatoes
Established in 1995,
(any Kind) + BBQ sauce + Vinegar for 8+ Hours than Grill ....
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