Beginning second week of egg cooking and reading forum. Tonight I cooked chicken thighs rubbed with garlic salt and chili pepper (tried and true recipe on Weber gas grill). They were done at 300 degrees (over a drip pan) for about 15-20 minutes per side. They tasted great and looked good, but my husband complained that the skin was inedible (too tough) - I didn't notice since I usually pull the skin off anyway. Any way to get a crispy skin? Direct heat? Any other good ideas for chicken pieces (with bone)?
Thanks. This is fun.