Indirect vs Direct Temps

[BYQ23]

I am setting up my 4 burner gas grill to cook chicken.

I have the right 2 burners on for the direct side; and left 2 burners off for the indirect side;

I have the indirect side steady at 250F (using a temp grill probe 1 inch above the grill).

What is a good target temp for the direct side, so I can eventually reverse sear the chicken? Or should I use a separate grill/sear station setup for this?

[_John_]

For searing you usually want as hot as you can get, 700+ is ideal. For just grilling I think 400 is about right. A set of grill grates runs about 200 degrees hotter than just using the grate according to their site.