I've been barbeque-ing the hell out of this summer. Between recipe development for work and feeding myself, the Brit and friends, my restored and rejuvenated bbq has been givin'er most nights of the week. And so?
I have learned how to grill chicken. Finally.
It's the slow + low method. Use bone-in, skin-on pieces or joints. Crank the heat to tippity-top high. Add the chicken skin-side-down, reduce to the lowest possible heat, close the lid and drink an entire adult-sized martini before event thinking about it again. Then flip the pieces, shut the lid, drink another martini, maybe share a cigar, or just stare out into space for a good, long while. The chicken will be tender and juicy and cooked and the skin deeply golden and irresistible. A marinade helps too.
Why did it take me this long to figure this out? ...meh, who cares, this chicken is delicious.
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