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?