I'm going to do some chicken breasts and thighs on the BGE this evening. I like mine with the skin on and when it's finished, I like the skin to be crispy. Should I cook them indirect with my plate setter or can I cook them direct with the skin side down at 250 for ten minutes or so and then turn them over and let them finish like that? That's how I used to do it with the Weber Kettle and it always came out right. Appreciate the help.