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chicken quarters

smoke-n
smoke-n Posts: 32
in Poultry
ok guys just found this awesome forum the other day after my wife came home with a green egg for my birthday. (Yea I know she is awesome). So today I decided I was going to cook some chicken quarters. Got the egg up to 325 with my plate setter in and tossed those bad boys on the grill. Maintained pretty much 325 for the hour and 15 minutes it took to cook them. Chicken was great. Had good flavor but the skin was not crisp. It was more rubbery texture. Was my temp to low? Or maybe would I have been better off without my plate setter?  I got to get this down. My wife is a big chicken fan and we eat it often. Help!!!!
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Comments

  • Terrebandit
    Terrebandit Posts: 1,750
    Dry the skin with paper towel before cooking. I use dry seasonings that contain some salt. Cook indirect at 350 to 375 until brown.   I usually do whole,spatchcock birds. 
    Dave - Austin, TX
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  • Philly35
    Philly35 Posts: 859
    I would say 400 direct and raised, raised because of the flare ups from the chicken skin fat. I prefer to just take the skin off anymore. No more flare ups and no one eats it anyway, and it leaves no room for rub. For me, skinless chicken works. 
    NW IOWA
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