Different parts of the chicken need different places on the grill. Clockwise from upper left: Chicken wings (direct heat, turning often until done), skinless, boneless chicken breasts (brine for 30 minutes, 3 minutes per side over direct heat, 6 to 10 minutes over indirect), whole chicken (spatchcock, or cut out the backbone, to flatten it, brown over direct heat, then move to indirect heat for 1 hour), thighs (skin down over direct heat for 3 to 4 minutes, then turn and move to indrect heat for 20 to 30 minutes), and drumsticks (direct heat, turning often, for about 10 minutes, then indirect heat for about 20 minutes).
Different parts of the chicken need different places on the grill. Clockwise from upper left: Chicken wings (direct heat, turning often until done), skinless, boneless chicken breasts (brine for 30 minutes, 3 minutes per side over direct heat, 6 to 10 minutes over indirect), whole chicken (spatchcock, or cut out the backbone, to flatten it, brown over direct heat, then move to indirect heat for 1 hour), thighs (skin down over direct heat for 3 to 4 minutes, then turn and move to indrect heat for 20 to 30 minutes), and drumsticks (direct heat, turning often, for about 10 minutes, then indirect heat for about 20 minutes). Diedra Laird dlaird@charlotteobserver.com
Different parts of the chicken need different places on the grill. Clockwise from upper left: Chicken wings (direct heat, turning often until done), skinless, boneless chicken breasts (brine for 30 minutes, 3 minutes per side over direct heat, 6 to 10 minutes over indirect), whole chicken (spatchcock, or cut out the backbone, to flatten it, brown over direct heat, then move to indirect heat for 1 hour), thighs (skin down over direct heat for 3 to 4 minutes, then turn and move to indrect heat for 20 to 30 minutes), and drumsticks (direct heat, turning often, for about 10 minutes, then indirect heat for about 20 minutes). Diedra Laird dlaird@charlotteobserver.com

Your guide to perfect grilled chicken

May 19, 2015 12:47 PM