Mahogany Grilled Chicken Thighs or Legs with Sweet-and-Sour Curry Spice Rub
Appears in Cook's Illustrated July/August 1996
The secrets to grilling dark meat are a quick brine and a two-level fire.
WHY THIS RECIPE WORKS
The winning approach to a grilled chicken parts recipe was to sear the chicken over a medium-hot fire and then move it to a medium-low fire to finish cooking. While the chicken took a couple of minutes longer to cook this way than with cove...