|
South Western Michigan | I've never cooked bone-in chicken on my flat top but I'm sure it can be done successfully. When charcoal grilling I soak in apple cider vinegar for 30-45 minutes and then season with my favorite chicken rub. If I were to try them on the flattop I would probably skip the apple cider vinegar and go for some sort of attempt at a "shallow pan' fry with a heavy dose of oil on the griddle. Seasoning could vary for miles. I think a domed lid cover or a basting lid may assist with getting cooked through without killing the skin. I'm picturing some kind of blackened seasoning. Let us know how they turn out... | |
|
chicken leg quaters
