Thanks to Rusty Bowers for these tips for grilling out this summer. And, Rusy is one of the best! He's the owner/operator of Pine Street Market, an artison butcher shop in Avondale States, Georgia.
1. Chicken always cooks better skin-on and bone-in. The skin helps keep the meat from burning and drying out. The bone adds flavor as the chicken cooks and helps it keep it’s shape.
2. Start the chicken skin side up to keep it looking pretty.
3. Let the chicken come to room temperature before grilling. This allows for even cooking through out the meat.
4. When cooking chicken on your Big Green Egg it is best to use indirect heat to prevent scorching the skin and meat.
5. Roasting chicken on the Big Green Egg? Indirect 350 degrees.
6. Blackening/charring chicken on the Big Green Egg? Indirect 400 degrees.
7. Use a probe thermometer, and stick it in the thickest part of the meat for the most accurate reading. Your goal is to have the chicken at 170 degrees.
8. Adding a sauce or glaze to your chicken? Add it once the meat reads 155 degrees.