Burgers

DIRECTIONS

Did you know that different parts of the chicken require different time and heat to cook properly?  White meat (breasts) cook pretty fast while the dark meat (legs and thighs) take longer. Learning to grill in “shifts” according to how the meat cooks is one way to improve your results. These grilled chicken parts are moist and delicious; marinated in buttermilk and slow grilled with just the right blend of spices in the dry rub. You can also “glaze” the chicken parts during the final 10 minutes of cooking to create a succulent and tasty coating.  When cooking chicken or other meat with fat – try to place the meat so the fat does not drip on the vaporiser bar and/or burner unit, this will help to prevent flare ups as the fat will be less likely to vaporize and ignite.

Preparation
Rinse chicken in cool water and pat dry with paper towels
Place chicken in large bowl, dish or in extra large sealable plastic storage bag – add buttermild, cover/close and place in refrigerator for 8+ hours.  If liquid does not cover all of the chicken, be sure to turn regularly
After chicken has marinated, remove and rinse with cool water – pat dry with paper towel and apply the “dry rub spices” to all meat surfaces
Place pieces on large baking tray and cover.  Allow to rest at normal room temperature for at least 30 minutes before grilling.
 
Method
Preheat grill to Medium-High (350F - 450F degrees) and make sure the grates are CLEAN. 
Lightly spritz cooking spray on chicken legs and thighs that have been coated with dry rub and resting at room temperature
Depending upon how the flame units are spaced in your grill reduce heat on 50% or 60% of your grill to MEDIUM leaving the other half or 40% on Medium High
Place chicken legs and thighs on the Medium section of the grill for about 2 minutes per side turning as the sides begin to brown
Reduce heat on the cooking side to LOW* and allow the chicken to receive indirect heat from the other heat section - cooking approximately 35 to 40 minutes to an internal temperature of 180 degrees F. * If you have flare ups on the low heat section of your grill, turn off heat on that section and adjust the other unused section a bit higher to compensate.
After reducing heat on chicken legs and thighs apply light coating of cooking spray to chicken breasts that have been coated with dry rub and resting at room temperature
Place chicken breasts bone side down onto the HIGH heat section of the grill for approximately 2-3 minutes.
Turn once and cook for approximately 2 minutes.
Remove chicken breasts from HIGH heat and place on LOW heat portion of grill, bone side down.
Continue cooking approximately 20 minutes with the legs and thighs.
The indirect heat will roast the chicken to a beautiful brown.

Sauce Options
During the last 10 minutes of cooking, use a pastry brush or mop to lightly coat the tops of the chicken with your favorite sauce - after turning.  Continue to turn about every 2 minutes and lightly coat the top with sauce.  This will form a wonderful glaze on the chicken and at low heat should not burn.