Phil
Senior Cook
Years ago while working in the yard, I needed to get the chicken started. Remembering what we did to smoke the thanksgiving turkey, I heavily salted chicken parts, thighs, drumsticks, and split breasts, (leave the skin on, it's importatnt.) I started the gas grill on high. When hot, I turned it down to low and placed the chicken on the grill, dropped the cover, then proceeded to mow the lawn. I turned the chicken often until it was golden brown. That's it. Salt, chicken, and grill on low. It is fantastic. The salt on the skin creates it's own browning bag. I simply discard the skin and eat. Don't worry about salting the unskinned parts of the thigh or the breast. It won't be overly salty. I have used this method on a Webber, also. The temp is much hotter, but I turn them often and keep them covered. It's the only way I grill chicken.
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