I heard a famous chef recently say, “Forget the recipes! Nobody can learn hundreds of recipes. Learn a few techniques and master them; that is what makes a great chef.” With that in mind, I wanted to share a grilling technique. Tonight I made Buffalo Chicken Legs, but the recipe is not important, the technique is for Bone-In Chicken. Learn that and you can make Buffalo, BBQ, or any other kind of bone-in chicken your heart desires.
After the chicken is seared on all sides, I move it to the indirect side of the grill (no charcoal directly under the meat) and let it cook for 25-30 minutes with the lid on (LEAVE THE LID ON). If you’re lookin’ you’re not cookin’!
I will, from time to time share other techniques that I have picked up along the way. But for now, chicken is cheap, go try this one out and tell me how it works out for you. Can’t wait to see your work!