Bone in chicken prep

I like to take a sharp knife of scissors and trim off any large ribbons of fat from the underside.

I have also trimmed them so they looked more rectangular (trim some meat parallel to the bone)

TN_BBQ said:

I like to take a sharp knife of scissors and trim off any large ribbons of fat from the underside.

I have also trimmed them so they looked more rectangular (trim some meat parallel to the bone)

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Same here on the fat - I use a large rub bottle sitting at the top of the cutting board to gauge how much of the meat to trim and to keep the sizes consistent.

Also by trimming some of the meat, your skin will reach all the way around the thigh. If you get enough skin to go all the way around, you won't need toothpicks to keep it in place. The weight of the thigh will hold it down to the grate.