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Posted by Jim on September 10, 2007 at 09:43:51:
In Reply to: Re: 1/2 chicken help posted by Capt Ron on September 07, 2007 at 15:45:11:
Ron - like Larry said, cook them indirectly, but at a fairly high temp (not like smoking them, you want the grill to be Medium Hot - maybe 325 to 350). To crisp the skin, I finish them for a few minutes over direct heat.
I cook all my chicken that way, and have liked the results. I think direct heat tends to dry them out too much, even if you cook it to the same internal temp - don't really know why, but that has been my experience.