A popular protein with versatility to spare, chicken can be surprisingly tricky to cook properly — even if you have years of experience. Here are some of the most common mistakes people make cooking chicken and quick fixes to set you and your bird right. With this guide, you'll never suffer through overcooked, underseasoned or otherwise unsatisfying chicken ever again.

Why It’s Bad: Even if it was never frozen, ice-cold chicken straight from the fridge doesn’t cook as evenly as room-temperature meat.

Next Time: Place the chicken in a large bowl or casserole dish on the counter 15-30 minutes before you start to cook. Exact amount of time it will need to come to room temperature depends on the cut; a whole bird will take longer than boneless tenders.

Why It’s Bad: Moisture in and on your chicken evaporates when it hits the hot grates of the grill, which can result in stringy, overcooked meat.

Next Time: You can peek at your chicken as it cooks, but keep the grill lid closed for at least 5 to 8 minutes at a time. An enclosed space creates convection heat to cook the chicken from all angles, which helps the meat cook more evenly.

Why It’s Bad: Like anything that’s been frozen, the outside of a chicken warms more quickly than its interior. Thawing it for several hours at room temperature risks the growth of foodborne bacteria while you wait for it to fully defrost.

Next Time: The safest way to thaw frozen chicken is to put it in a large bowl or casserole dish on the bottom shelf of your fridge up to two days before you plan to cook it. This way, it defrosts fully and evenly at a low temperature.