bbq: I am having a bbq with 30 people and I don't want to be stuck cooking at the grill. I need to know how I can grill the chicken and serve two hours later without the meating becoming cold and dry.|||easier if you put the chicken in the oven to cook for say 40 mins. before your guests arrive. Do this an hour before they are all ready to eat. Then keep it warm in the oven (on low heat) I do this all the time.|||Have you tried crockpots... Link below...|||I say grill it, if that's the flavor you want ahead of time...like one day. Then put it all in one of those big foil casserole (disposable things) pans and cover it with a little extra bbq sauce and aluminum foil. Refrigerate and then heat up the foil pan on the grill or in the over before the par-tay. Have fun!|||cook it over actual fire first for the smell and flavor - then put them in the oven and cover to keep warm. You can serve them as is, or add onto the fire again to make the skin crispy.|||Smoke 'em. Same as grilling but without the stress, because your using indirect heat, so no flare-ups or direct fires to babysit. Just make sure your coals are burning bright, and pitch in a new piece or two every now and then to keep things going. Remember, Smoking takes twice as long as grilling, so start early and relax.|||i precook the chicken in the oven 350 for 1 hour. when your guests arrive have the coals ready and put the chicken on the grill to warm and get the taste of the grill. reheat your hot side dishes, and put the cold side dishes out and enjoy your guests and the bbq.