Quote:
Originally Posted by ClayWhit
Got 4 big chicken leg quarters, pre-seasoned, and I want to grill them.
Heard it was difficult to grill chicken without overcooking it or burning the skin?
Tips/tricks?
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Leg quarters are damn near indestructible. I'd cut them at the drum/thigh joint to make for easier cooking. White meat's a little easier to screw up, but only if you read the recipe books. White meat to 170 destroys it, I take it off at about 160 and haven't killed anyone yet.
For dark meat, go with indirect heat until they're at about 165 internal temp. Put your sauce on and put over slight direct heat (not directly over the coals, but no longer off to the side either). I like to do two coats of sauce per side, flipping after each coat. Do one final bit of sauce on top of the thighs, flip them right over top of the coals at their hottest for about 20 seconds (just enough to get a little char) and serve.