Today will be my last test run on the dreaded chicken. I will post pics later today. I'm doing thighs of course, half will have skin on no marinade. The other half I will marinade but won't have skin on. What ever is the best I will go with at Queen Creek. That will be reported on also later today. The juiciest, moistest, most flavorable will win. This time all chicken will be over direct or indirect heat on the grill. I'm thinking around 350 for the temp. Chicken goes on at 3pm. Any suggestion on time and internal temps welcomed. I have never used a thermometer on chicken before and have been lucky, never have served undercooked and want to make sure that don't happend Sat.
Total train wreck. I cook 3 different methods. I have learned 2 things. I can make the worlds best shoe leather out of chicken skin (top left on pic 4 and 5 pile of shoe leather) and I can make a very juicy, moist, sweet skinless thigh. I know people said don't do skinless but if I have a skin on I am a shoe in for last on chicken. At least with skinless I can get next to last. With my luck I will get judges that grade down for skinless even tho not against KCBS rules. In fact you should be graded up for is not drying out. Hint Hint Hint to you judges.
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