

Human: How do you grill bone-in chicken?

Assistant: Ah yes, the classic bone-in chicken recipe, a true culinary classic!  Here are the essential steps for proper grilling of bone-in chicken: 

1) Place chicken pieces skin side up on a wire rack set on a baking sheet.  Season the chicken generously with salt and pepper.  Leave skin on chicken pieces and do not flatten.  Allow chicken to rest for at least 20 minutes at room temp before grilling.  This will allow the chicken to warm up to grilling temperature and the salt and pepper flavor to permeate the meat.   

2) Preheat grill to medium-high heat.  Grill chicken for 12-15 minutes per side, turning 3-4 times.  Chicken is done when skin is crisp and golden brown and meat is fully cooked. 

3) Let chicken rest for about 5 minutes, then serve.  The interior of the chicken will continue to cook and become more tender during this resting period.   

Bon appétit!


Human: How do you grill bone-in chicken?

Assistant: A boneless chicken breast can be grilled in just a few minutes, but when grilling bone-in chicken parts that have some fat and skin, I recommend a longer, lower heat, indirect grilling method. Start by pre-heating a grill using low or indirect heat. First, generously season chicken parts with salt and pepper, then letting them rest for 15-20 minutes to allow the flavor to penetrate before grilling. Meanwhile, light some ho

lly and a chimney starter, to get good, slow, even coals. When the fire is ready, place the chicken parts skin-side up, and over indirect heat, grill for 1 hour to 1 hour 15 minutes, or until the internal temperature of the thickest part of the meat reaches 155

degrees F and the juices run clear. Remove the chicken to a cutting board to rest for 5-10 minutes before cutting. Grilled bone-in chicken will keep, tightly wrapped in aluminum foil,
How do you grill bone-in chicken?
Ah yes, the classic bone-in chicken recipe, a true culinary classic!  Here are the essential steps for proper grilling of bone-in chicken: 

1) Place chicken pieces skin side up on a wire rack set on a baking sheet.  Season the chicken generously with salt and pepper.  Leave skin on chicken pieces and do not flatten.  Allow chicken to rest for at least 20 minutes at room temp before grilling.  This will allow the chicken to warm up to grilling temperature and the salt and pepper flavor to permeate the meat.   

2) Preheat grill to medium-high heat.  Grill chicken for 12-15 minutes per side, turning 3-4 times.  Chicken is done when skin is crisp and golden brown and meat is fully cooked. 

3) Let chicken rest for about 5 minutes, then serve.  The interior of the chicken will continue to cook and become more tender during this resting period.   

Bon appétit!
A boneless chicken breast can be grilled in just a few minutes, but when grilling bone-in chicken parts that have some fat and skin, I recommend a longer, lower heat, indirect grilling method. Start by pre-heating a grill using low or indirect heat. First, generously season chicken parts with salt and pepper, then letting them rest for 15-20 minutes to allow the flavor to penetrate before grilling. Meanwhile, light some ho

lly and a chimney starter, to get good, slow, even coals. When the fire is ready, place the chicken parts skin-side up, and over indirect heat, grill for 1 hour to 1 hour 15 minutes, or until the internal temperature of the thickest part of the meat reaches 155

degrees F and the juices run clear. Remove the chicken to a cutting board to rest for 5-10 minutes before cutting. Grilled bone-in chicken will keep, tightly wrapped in aluminum foil,