| Chicken on the grill is a complex thing. Different pieces cook at different rates. Bone-in versus boneless brings more variables to the party. The skin really wants to burn before the meat is fully cooked, and it can go from perfectly cooked and juicy to a stringy leathery bit of chicken jerky in no time at all. But a well-grilled piece of chicken is a thing of culinary delight, and so, I am here to assist you in achieving that with some confidence. Read more... |
