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I've won more 1st Place chicken trophies when I used this one trick at BBQ cook-offs...
Seasoning the chicken UNDER the skin for maximum flavor! You have to be careful though, because the skin in some cases is very thin and can be easy to tear if you don’t handle it carefully. The key to a perfectly grilled chicken half is making sure you don’t overcook it and that you pull it at 160-165 at the breast or 175-180 at the thigh.
This chicken is also already injected since I’m doing a competition test run in this video. That injection recipe and demo isn’t in this video today but all the steps to cook it perfectly are. Let's fire it up!
8 дек 2021
