Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV
We’ve all had it: chicken with burnt skin, parched meat, and a coat of sweet, goopy sauce. By applying some barbecue know-how, surely we could do better.
Indirect cooking is key, as it provides a hotter side for briefly searing the parts and a cooler side for them to cook through gently. Lining up the fattier leg quarters closer to the coals and the leaner white meat farther from the heat, a...