Chris Stanek
TVWBB Fan
I made four whole chickens this weekend... two on the rotis and two beer cans on the Weber gas grill.
They always come out fantastic with one exception... the inner leg/thigh area is never done enough. I've made dozens of these and tried different things, but I just can't seem to get the thighs done. If the breast is registering 165 give or take, how do I continue to cook the other parts and not dry out the breast? The breast meat is always absolutely perfect so I don't want to mess that part up.
On the rotis, the chickens are trussed and I have the coals banked up on either side. For the beer can chicken, I'm not sure there anything more to do than just sit them on their cans. This last time, I had the breast facing away from the lit burners, and still.. the thighs were pink at the joints. Same with the rotis chickens.
Any help would be greatly appreciated. I'm sure there's gotta be a trick or two I'm missing.
They always come out fantastic with one exception... the inner leg/thigh area is never done enough. I've made dozens of these and tried different things, but I just can't seem to get the thighs done. If the breast is registering 165 give or take, how do I continue to cook the other parts and not dry out the breast? The breast meat is always absolutely perfect so I don't want to mess that part up.
On the rotis, the chickens are trussed and I have the coals banked up on either side. For the beer can chicken, I'm not sure there anything more to do than just sit them on their cans. This last time, I had the breast facing away from the lit burners, and still.. the thighs were pink at the joints. Same with the rotis chickens.
Any help would be greatly appreciated. I'm sure there's gotta be a trick or two I'm missing.