Therefore, statistically any DNA sequence of 17 bases or more will be expected to occur only once or not at all (417 is greater than 1010). If a region of the mRNA of a viral protein is targeted with an antisense oligonucleotide the oligonucleotide should be selective for the viral mRNA.
Place the Loaded Grates on the Grill. Now place the grates over the fire. Within 10 minutes or so, the chicken will begin cooking. About 30 minutes after putting the meat on the grill, sprinkle barbecue seasoning on the meat conservatively (1 lb. of seasoning will do approximately 40â50 lbs. of chicken).
Make sure you sprinkle it with salt and pepper before you throw it on the grill. Cooking it at Too High a Temperature. If you cook the chicken on too hot a grill, the skin will burn before the flesh cooks. Medium-low is the best temperature on a charcoal grill, and medium on a gas grill. This way, youâll crisp the skin and avoid flareups. Drying Out Skinless, Boneless Chicken. Dark meat on the bone is more flavorful and will stay juicier on the grill.