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Grilled Chicken: Put the Sauce on Later
Burning the burgers or undercooking the steaks—these aren't the biggest mistakes competitive barbecue champ and BBQ Pitmasters host Myron Mixon sees cooks make. The biggest is that they don't differentiate between sauces and marinades—and so they slather barbecue sauce on chicken way too early, which winds up burning (barbecue sauces almost always contain sugar, which chars quickly). Unlike a marinade, the sauce is a finisher, says Mixon, whose new book is Everyday Barbecue. He suggests brushing it on in the last 15 minutes of cooking.

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