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)