Depending on the type of chicken I follow a few methods.
Wings/legs/thighs - BBQ as hot as possible with an indirect zone, cook for 20m or so until cooked. (Bonus if you have a Weber and a vortex).
Breast I usually cook direct until the outside is adequately coloured, then put it indirect until it’s 70-72c then when I take it off let it carry over to 74c. Every C you go over with breast = dryyy
I’ve seen it 3 ways. Like you described, with foil over the grate, or in a pouch like you’d do vegetables. My dad always did the latter I just do it on the grill
No? Why would you?
Depending on the type of chicken I follow a few methods.
I’ve seen it 3 ways. Like you described, with foil over the grate, or in a pouch like you’d do vegetables. My dad always did the latter I just do it on the grill