680 News - Bone in chicken- July 11 2018Grilling bone-in chicken is tricker than it seems. You want well browned crispy skin and tender moist meat.
The challenge is getting the thick part of the breast cooked since the tapered end cooks quickly.
Marinate the chicken to increase moistness for at least 30 minutes.
Set up the grill for direct and indirect grilling. The hot side is used for browning and crisping and the cooler side for actual cooking.
Grill on direct heat, skin side down for 10 - 15 minutes until lightly browned. Move the chicken skin side down to the cooler side with the thicker side facing the hotter heat and cook, lid closed, until temperature reaches 150 F, 15 – 25 minutes.
Brush with glaze and transfer to the hot side, skin side up, brush with glaze and cook until temperature reaches 165 F