Grilling chicken can be challenging. Here are some tips to ensure success: Prepare a brine in advance (as directed in the recipe on the next tab). Marinate the chicken in the brine, and in the meantime, wipe down your grill with an oil-blotted towel and pre-heat for hot and cool zones. Drain the chicken, mark it on the hot zone then move it to the cooler zone to finish out the cooking. Glaze the chicken toward the end of the process so it doesn't burn. Baste with the glaze liberally, using a silicone brush. You'll know your glaze is well cooked when it looks shiny, like a lacquer.
Ariane is the chef/owner of CulinAriane, a four-star restaurant located in Montclair, N.J. She was inspired to cook at a young age by her grandmothers. After graduating from the Culinary Institute of America, she worked at some of the best restaurants in the country before she and her husband, Michael, opened CulinAriane. While much of her time is spent at her restaurant, she loves spending time with her daughters, especially at the beach. She also enjoys entertaining for family and friends. Her strong belief is that anything can be fixed and to keep smiling.