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We started off with a collection of bone-in, skin on thighs, breasts and drumsticks. We determined we had enough space on the trusty Weber kettle for 4 thighs, 4 drums and 2 breasts. We didn't do anything to the raw pieces except trim a bit of the excess skin from the thighs and square them up a bit.
We mixed up a quick batter and began dipping the pieces one by one...
And then rolling the dipped pieces in a dry coating.
After dipping and coating all the pieces, we let them rest for about 30 minutes.
While the chicken rested, I fired up a full chimney of charcoal and made sure it was totally lit before adding it to the kettle which I had set up for indirect grilling. I modified the rotisserie ring for the kettle so that I could place a cooking grate at the top and thought it would be good to use that so as to get the chicken a little bit farther away from the coals.
All that was left to do was to put the chicken onto the grate.
I got the kettle temperature to hold steadily at about 375°F and about 40 minutes later the chicken was "G B & D", Golden Brown & Delicious!
Believe it or not, the crust was crunchy, crispy and full of flavor while the meat was tender and juicy. Give this a try sometime and you won't be disappointed. Neither will your dinner companions, especially when they see a platter like this in the middle of the table!
