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Home > posts > 2017 > 04 > 2017-04-22_Grilled_Chicken.html
Grilled Chicken
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I made grilled chicken again just like last time[@rev] using the same basic methods. The only real difference was that this was a smaller chicken, I was better about temps (more on that below) and I used Mural of Flavor and salt as the seasoning.
I followed the same instructions as before, but this time I had a leave-in meat thermometer to help. It worked pretty well except I must have positioned it wrong. When it hit the right temp, I flipped the bird, repositioned the thermometer, and got a much lower reading. I had to flip it back and reposition again. It took a bit of playing but I think I managed to get it right.
The recipe's temperatures are much lower than I would expect and last time I went way too hot (by accident). This time, I just added 5-15°F to each set temp. Honestly, it still came out super moist. The only real issue is that I tore the skin a bit with the multiple flips.
But in the end, it was good. And pretty easy now that I know what I am doing with cutting it.
We served it with some hastily grilled broccolini
| on the grill | Ready to carve |
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