Broke out the chicken last night. Six legs, six thighs and 18 wings. Simple stuff.
Chose your weapon; dry season or marinade. I used Penzey's BBQ of America's on the thighs/legs and Uncle Dougie's Wing Marinade for the wings.
Indirect heat, with a healthy safe zone (no heat)
I sear the chicken for the first 15-20 minutes. Turning very frequently. Do not flinch from duty. I went inside the house for 45 seconds and a few pieces were charred upon return. My bad.
After I crisp up the chicken, I "pile up" in the safe zone, close the grill top and relax for 45 minutes. Thighs, legs and wings are very forgiving. You won't dry them out.
(Full disclosure: for the thighs/wings, I also placed them in a foil pan and added Blues Hog Barbecue Sauce)
No worries about burning, this is away from the heat.
After a total of about an hour, I begin selectively grilling pieces of the chicken again. Primping and crisping. Needs to look good. I paint on a little BBQ sauce too at this point- like an artist. Back to being on-point also…no monkeying around.
All in all, about 90 minutes of cooking time.
The chicken was tasty and this information is Certified Grilladelic.