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When we were growing up, barbecue meant chicken that was burned black as coal on the outside (the result of applying the sweet barbecue sauce too early), served half-raw inside, and perfumed with the scent of lighter fluid. If this sounds familiar, listen up. Here are three great fail-proof ways to grill chicken—yakitori-style, herb-scented game hens on the rotisserie, and Malaysian-style spatchcocked chicken.
