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Moist and Crispy chicken technique

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    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.


    Great job!


      Nice work!


        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.



        • GolfGeezer
          GolfGeezer commented
          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
          Argoboy commented
          Editing a comment
          You are correct it is not IR burner, it’s there when the rotisserie is used.



          Thanks for the post and technique




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