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Dan Romero
@dwr.eth
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McBain
@mcbain
I have never once been able to properly grill chicken Either massively over done or way under done
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Dan Romero
@dwr.eth
Bone in thighs Indirect heat (other 1/2 of grill on high) Skin side up to start (eventually flip) Instant read thermometer Practice without marinade (salt and chicken skin / fat sufficient for flavor) You have to watch like a hawk until you learn your grill. Hot spots, how fast it cooks.
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albert
@thatguyintech
overcooked undercooked straight to jail
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Matthew Fox ๐
@matthewfox
skill issue
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Zenigame
@zeni.eth
I'm so rarely satisfied with how I cook chicken, grilled or otherwise. Every once in a while I get it right, but salmon is so much easier.
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Daniel Fernandes
@dfern.eth
IMHO, it's not possible...sous vide & then sear with oil on a grill. Or smoke low and slow for an hour (aka outdoor high humidity baking).
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ns
@nickysap
You gotta move the pieces around a lot. Redistribute on mid heat and if youโre struggling get an internal temp gauge. 165 Fahrenheit should put you in the sweet spot of juiciness and sear. GL on your journey.
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Phil
@philastru.eth
Art form and a small window. Soak the chicken breast in water for half a day before (much much more tender that way). Weber grill pre heated to about 500 its 5.5 minds per side, flip once. Thats for medium size breasts. Takes a few trial and error sessions but once nailed you got it forever.
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Chris Carlson
@chrislarsc
ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe https://a.co/d/4xWr2wT
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Pedro
@pedrowww
Medium heat's the way to go
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