Ultimate Grilled "Crispy-skin" Chicken

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A great method of cooking chicken with the grill over coals, when you can't use the indirect heat method i.e. you don't have a BBQ lid.

This method is adapted from the Argentinian way of cooking meats 6/12in above the coals but using the THÜROS grill with Wind Deflector.

Always remember to use some sort of food thermometer when cooking chicken as it is a little harder to do things by touch and if it's undercooked you'll need to put in back on the heat.

The internal temps of the thickest part of the bird should be 165F/74C before you leave to rest before eating.

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