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Please help with chicken cook.

Having 15 for lunch on Monday and planning to grill bone-in chicken breasts, legs and thighs. I have been reading various posts and trying to come up with a plan. How does this sound? 1. Brine chicken on Sunday. 2. Leave uncovered in fridge Sat night. 3. Grill indirect at 350 .(I figure I will have to go indirect to use both grids to hold all of the chicken.) 4. Brush with sauce for about last 15 minutes. Any suggestions? What is the best way to place the chicken? Should breasts be in the center? Thanks!
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Comments

  • AviatorAviator Posts: 1,519
    You mean you will brine, then put it in the fridge Sunday night. Right?

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • Looks like a good plan to me. Does not matter really the positions you place the parts. If you see that you have a shot spot, just move things around during the cook. Good luck but I think you got this nailed



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  • GrannyX4GrannyX4 Posts: 1,431
    edited August 2013
    I cook my chicken, raised grate, at 375-400 direct. But do becarefull of hot spots. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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  • Yes, brine Sunday and put in fridge Sunday night.
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