Chris Smith
TVWBB Fan
I know it's heresy to some here but for my regular weekday grilling duties I own a new Charbroil 100% infrared gas grill (the one with the "U"). I can't remember the last time I grilled skin-on, bone-in chicken and I've got a package of said poultry in the fridge for dinner tonight. I would appreciate any tips from the forum on ensuring the skin turns out nicely on this kind of grill. It has two burners so I do have direct and indirect at my disposal, to an extent. I intend to dust them with some seasoning beforehand and brush with BBQ sauce when they're nearly done, but I'm not sure what to expect when it comes to the skin with this grill.
thanks
thanks