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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Grilled chicken question

EggbertsdadEggbertsdad Posts: 743
edited March 2012 in EggHead Forum
Last night I grilled some bone in, skin on chicken thighs. I did them direct between 375-400. I stated them out skin side up and everything was fine. When I flipped them over, holy cow! I just let them ROAR for a few then flipped them back over and let everything calm down. They turned out fine, it just looked pretty scary.

My question to you is, do any of you cook chicken direct or do you mainly cook it indirect to avoid the flame-up?

Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)


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