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Crazy Chicken

post #1 of 3
Thread Starter 
I found this copy cat recipe online. Since making it the first time, it has become a weekly staple.

A couple tips
* Leave chicken in the marinade over night.
* work to get the skin as crisp as possible, just south of burnt is perfect.
* dark meat comes out better than white meat. I usually do just thighs or quarters.
* make more than you think you'll need, everybody I've served it too ate more than they normally would
* if you want to add smoke, pecan woods well.

post #2 of 3
Thanks for the recipe ,but this will come sooner or later . . .

post #3 of 3
Thread Starter're right. I'll get some next time. Probably a couple weeks with the holiday coming up, the smoker is going to get more use than the grill
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