W
wheelterrapin
Guest
Came home tonight and the wife ask me what we were going to have for supper and I had some skinless thighs and skinless boneless breasts so I thawed them out and gave them a good dusting of Joe Davidson's Poultry & Pork Seasoning then wrapped them with thick slices of bacon, applied some more rub:
Cooked them on the gasser for 15 minutes and then turned them:
Cooked them for another 15 minutes and turned them and then continued to cook and turn until the internal temperature of the thighs reached 175 and the breast reached 170. Applied the sauce and let them sit.
The bacon really added a lot of flavor to the chicken and the wife pronounced this the best I had made yet. Did not get a picture of it plated up as the family devoured it before I could get to the table. I always stay at my grill and burn it off on high for 10 minutes so I am always last to the table.
Cooked them on the gasser for 15 minutes and then turned them:
Cooked them for another 15 minutes and turned them and then continued to cook and turn until the internal temperature of the thighs reached 175 and the breast reached 170. Applied the sauce and let them sit.
The bacon really added a lot of flavor to the chicken and the wife pronounced this the best I had made yet. Did not get a picture of it plated up as the family devoured it before I could get to the table. I always stay at my grill and burn it off on high for 10 minutes so I am always last to the table.
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