ROL Crispy Thighs and Legs

[Mike Coffman]

Marinated the thighs and legs in Newman’s Own Vinegar and Olive Oil for 4 hours. Coated with a mixture of panko bread crumbs, Penzeys BBQ 3000 and 33rd and Galena.

Put onto the ROL with some mesquite chunks.

45 minutes in, browning and crisping nicely.

Off the ROL.

Plated with some homemade potato salad sprinkled Penzeys Mural of Flavor.

Nice crispy skin, juicy and delicious chicken and the potato salad wasn’t too shabby either.

Thanks for looking!

 

[John Solak]

great looking chicken!

 

[Jim Lampe]

That's exactly how i like chicken! and it looks like ya got a lot there...
so, two thighs and two sticks please!

and please don't skimp on the PSalad

 

[Peter Gallagher]

yes - this looks good- That is a cool devise you got there.

 

[Wolgast]

Looks really good Mike! Love that crust! Bet it was AWESOME.

 

[Bob Correll]

Wow, the ROL does breaded chicken up great too!
Fine looking cook and pics Mike!

 

[Steven A]

Looks great. I never thought to bread chicken before grilling. Love the idea

 

[JimK]

That looks phenomenal.

 

[Mike P.]

Your food and pic's never cease to amaze me Mike!

 

[Russell McNeely]

I think you've got the ROL figured out! Looks delicious!

 

[Mike Coffman]

Thanks everyone for your kind comments! I wasn't sure how the chicken would come out breaded, but wanted to do it a little different this time. Called that one right! Maybe some breaded pork chops next time..

 

[Mark Skeet]

Looks like you nailed it Mike! Great chicken.