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"Russell Moore, chef and owner at Camino restaurant in Oakland, gave us this technique for grilling chicken breast\u2014and it\u2019s the juiciest version we\u2019ve ever had, protected from overcooking by the bones and skin. \u201CDon\u2019t cook it too fast,\u201D he adds. \u201CYou don\u2019t want it burnt outside and raw inside.\u201D We also like his clever way of producing an entire dinner over one fire, grilling everything in sequence. At Camino, he uses cherry and almond wood, but for the home griller, he suggests a mix of mesquite hardwood charcoal and either fruitwood or hardwood chunks\u2014and lighting more charcoal partway through cooking.&nbsp;\r\n\r\nRecipe:&nbsp;Chicken with Spicy Corn on the Cob and Grilled Lettuces\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.sunset.com/food-wine/kitchen-assistant/grilled-chicken-recipes-0/view-all>