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Moist and Crispy chicken technique

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    #1

    Moist and Crispy chicken technique

    I cooked some chicken pieces yesterday on my Napolean gas grill and they turned out good. I dry brined the chicken first then I marinated them in Mrs. Meatheads Italian dressing. I cooked them indirectly on low on the gas grill but this time I used my back burner as well, I kept the temp between 350-400F and the chicken was nicely cooked with crispy skin just the way my wife likes it. I should have taken some pictures but I didn’t. I will definitely do this again. This burner is normally used with the rotisserie.
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    • Likes 9
    #2

    Great job!

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      #3
      Nice work!

      Comment

        #4
        Are you saying you use the infrared burner mounted on the back wall of the gas grill as an aid? I'm not familiar with Napoleon gasser layouts.

        Kathryn

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        • GolfGeezer
          #4.1
          GolfGeezer commented
          June 13, 2021, 06:31 AM
          Editing a comment
          fzxdoc The rear burner on the Napoleon is not a true IR burner. It is just like their regular main burners mounted low horizontally across the back with a perforated cover over it. I have not used mine yet, so I cannot comment on how well it works versus a true IR burner.
        • Argoboy
          #4.2
          Argoboy commented
          June 13, 2021, 09:01 AM
          Editing a comment
          You are correct it is not IR burner, it’s there when the rotisserie is used.
          • 1 like
        #5
        Congrats!

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          #6
          Thanks for the post and technique

          .

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