So simple and easy I was not going to post...

[Paul Kastner]

Kicken Chicken should be the title of this great picture.

 

[Mickey]

I did indirect heat until it hit 160 then grilled direct heat until it hit 165 and pulled off the grill and rested for 10 min.

That's fascinating (to me, at least), Tony, b/c that's basically the same thing I do, but I don't get the same awesome results you got. I used to do 'em with a quick sear first, then indirect to about 165 and rest - but I've since become a fan of the reverse sear method that you used. Wish I could get the same results you got. Gotta keep trying, I guess. Maybe my indirect heat is too hot (or not hot enough). Thanks again for an inspiring post and for your helpful insights. -Micky

 

[Mildo]

Simple? Perfect!
Nice plate and photos, of course.

 

[Bob Correll]

Simply stated, Super looking supper Tony!!

 

[Tim McCann]

That does look good Tony!

 

[Wolgast]

That is some moist chicken´n´Sweet salad!