Chicken Leg/Thigh Getting Up to Temp

Patriot

I cooked a whole chicken indirect at 375. Breast hit 165 using in oven probe so took it out only to discover the legs and thighs were way undercooked at approx 150. any ideas why this would happen? Clearly if I left it in the egg to get leg/thigh to 180 the breast would be toast.

Carolina Q

I never do whole chickens, only spatchcocked (butterflied). I place them on the grid so the legs are at the back (nearest the hinge, it's usually hotter back there). The legs/thighs cook to a higher temp. If you're cooking an uncut bird, the same would apply. If parts, dark meat back, breasts nearer the handle.

JustineCaseyFeldown

tying or trussing the bird actually hurts 'done' temps in my experience.  it pulls the legs and wings tight to the bird, increasing cook time.

untrussed, the wings and legs splay out and cook all sides.

we also stuff the bird with herbs, lemon, celery, etc.

without the cavity stuffed, it allows open air into the cavity to cook the breast from outside and in.

so, stuffing the cavity slows the cooking of the breast.  and letting the legs/wings splay open (untrussed), they get reached by heat on all sides

with most people tying up the bird, but not stuffing, you'll find more cases over overdone breast and underdone dark meat.

NPHuskerFL

Was this direct, raised direct, indirect or raised indirect? How are you placing the bird on your grid?  I recommend breast toward the front and thighs pointing toward the hinge assy.
I've done them trussed, CI pan, splayed, beer can or chicken sitter, ballotine or galantine.  Splaying does help for evenly browning and the meat tends to be ready faster too.  Experiment with it.  Each way has benefits and pitfalls.  Half the fun is learning what works for you.

tikigriller

What about bags of ice on the breasts before cooking like they recommend with a turkey?  Would that help?