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Hit me with your best recipe for these:





Primary cooking tool.... Pellet Smoker/Grill.

sushi--

Love you too, Dave

Chicken-On-A-Throne

Lots of fresh herbs

yum

Mark,

I would brine overnight.

Then open air dry in a fridge for a crispy versus rubbery skin.

Marinade in your fav -- I like Mojo.

Grill skin side down for about 10 minutes and then finish off bone side down to about 175 internal temp.

If you're baking then go the same route but place various/favorite vegetables underneath the chicken. Gives the veges great flavor.

Happy Labor Day to all you folks serving across the pond!!

David

Sounds delicious! I often wondered how you got that crispy skin, thanks for the tip bud!

Happy Labor Day to all of you too! It's a time to be grateful for the jobs we have in today's economy.

I've been injecting apple juice mixed with Dizzy Dust. Then applying Olive oil and a good dose of Dizzy Dust,cooking them over maple at 225-250 and pulling them at around 156-160 degrees. Most chicken is overcooked and dry. I haven't had any problems pulling them at 156. My wife has been taking the skin and bones and making a helluva soup out of them.I like and I don't generally like chicken.

Sounds awesome man!

I will probably be different:

First I grill skinless, do not like skin.

I boil leg and thigh pieces in water with a little salt for 45 minutes.

Then I lightly salt with sea salt and grill once on each side before adding barbecue sauce. I then baste with Sweet Baby Rays and cook until finished. I prefer well done chicken and hate it slimy and greasy.

= great to me

Evoo, salt, pepper, Lawry's Perfect Blend poultry rub, hanging on a Bayou Classic leg rack with the skin on. Good luck.

chicken's alright if you are out of meat...

So you're making chicken stock and grilling flavorless leftover chicken. :))

1 cup brown sugar
1 tsp salt
1 tsp black pepper
1 tsp dry mustard
1 T onion powder
1 T garlic powder
cayanne pepper up to you
I remove the skin and grill
BBQ sause last ten minutes

I like my chicken to taste like.............chicken, so I skip all the rubs and concoctions, injections and marinades.

I do is rub the skin with butter or olive oil, salt and pepper. Grill on high, but not real close to the fire, to crisp the skin up.
Then I turn down the heat, or even go with indirect heat, and cook until tender.

I'm making chick quarters again today. I don't like to dress them up too much, either, but I will put some Dizzy dust under the skin and outside, too. I don't like injecting any meat with flavoring, but that is my preference. I did do that when I would smoke a large turkey breast in the water smoker I used to have, and the flavor did come out very well.

I don't inject either. My friends do, and their food is great. But is it better than rubbed, non injected? I don't know.

Check into the Bayou Classic chicken leg hanger and the Lawry's Poultry Rub.