...just a few quick questions really to the fellow grillers on here!
When cooking chicken pieces (legs and wings), what is the done thing;
1. Cook indirectly and take off chicken once internal temperature reaches 165F (according to temp probe)
or,
2. Cook indirectly for 35 mins and sear over direct heat for last 5 minutes.
Only reason I ask is that I have pretty much always done method 1 and taken off the chicken when it hits at least 165F but the last time I BBQed, the chicken seemed to hit 165F far too quickly (took literally about 20 minutes) and didn't really looked cooked enough from the outside even though the juices ran clear and the thermometer probe read about 175F.
...just want to get some better chicken going on!!
Thoughts?!