All posts filed under: Basic technique

Grill Roasted Chicken Pieces: Basic Technique

This is the basic technique for grill roasted chicken. It’s my favorite way to cook chicken breast on the grill – bone in, skin on, indirect heat for 40 to 45 minutes. It comes out much juicier than boneless, skinless chicken breasts. Personally, I prefer dark meat, and this technique also gives you great chicken legs, or thighs and drumsticks. The basic technique gives you a delicious, basic “grilled chicken” with nice crisp skin. But this technique is the base for cooking any bone-in chicken pieces on the grill. In the technique, I show you where you should add a rub, like a barbecue rub or spice paste (before the chicken goes on the grill), or where you should add a glaze, like barbecue sauce or teriyaki sauce (at the end of the grilling time, because glazes tend to have a lot of sugar, and they will burn if you put them on too soon.) Basic Technique: Grill Roasted Chicken Pieces Ingredients Chicken: 4 lbs assorted chicken pieces, bone in and skin on Brine (optional, …