Schadenfreude
Assistant Cook
So yeah. I finally bought a huge Costco-sized tray of bone-in chicken quarters to have enough attempts to get it right and I need help.
I've tried grilling bone-in breasts, but they took so much longer than I had assumed, and by the time the juices ran clear, the skin was burned. I've tried tossing some bone-in quarters in a glass baking dish, coating with spices and into the oven for 45 minutes...nope. More like 2 hours until they were done and by then I had served the side dishes to my hungry boyfriend.
So I shy away from bone-in, but it tastes so much better than boneless. Help me!
Tips on doneness (I have a brand new thermometer, but I don't think it's working right?).
General grilling times for drumsticks? Quarters? Breasts?
Baking times for the same?
Is the only indicator of doneness clear juice?
Thank you!
I've tried grilling bone-in breasts, but they took so much longer than I had assumed, and by the time the juices ran clear, the skin was burned. I've tried tossing some bone-in quarters in a glass baking dish, coating with spices and into the oven for 45 minutes...nope. More like 2 hours until they were done and by then I had served the side dishes to my hungry boyfriend.
So I shy away from bone-in, but it tastes so much better than boneless. Help me!
Tips on doneness (I have a brand new thermometer, but I don't think it's working right?).
General grilling times for drumsticks? Quarters? Breasts?
Baking times for the same?
Is the only indicator of doneness clear juice?
Thank you!