Don Cash
Senior Cook
Sorry to post ANOTHER Cornell chicken cook but it's our favorite and our go to grilled chicken recipe...and besides, what else am I going to do tonight besides "talk" with you fine people, watch the Red Sox lose again? 
Ready for the fire.
On for 15 minutes indirect, un-sauced, skin side down as hot as the kettle would get. Then sauced and turned for 7 more minutes...looking for an internal of 180*.
After 7 minutes they were at 175* so I put on the green beans and Campbell's tenders. While the beans and tenders were cooking direct with the lid open I kept saucing the thighs every few minutes, indirect and turning/rotating them.
Off.
Plated.
Oh my were they good. Best yet!
Thanks for looking...and 3 more days until the weekend!
Ready for the fire.
On for 15 minutes indirect, un-sauced, skin side down as hot as the kettle would get. Then sauced and turned for 7 more minutes...looking for an internal of 180*.
After 7 minutes they were at 175* so I put on the green beans and Campbell's tenders. While the beans and tenders were cooking direct with the lid open I kept saucing the thighs every few minutes, indirect and turning/rotating them.
Off.
Plated.
Oh my were they good. Best yet!
Thanks for looking...and 3 more days until the weekend!
