Fall off the bone chicken can be done with indirect heat, and a grill temperature of 225-275. This is easily accomplished by putting the charcoal on one side of the grill and the chicken on the other, and through vent management. Typically the more closed the vents, the lower the temperature…less air flow=lower temperature.
Marinade: The very best way to go is with Johnboy and Billy Cooking sauce. Use either the Original or the Sweet and mild. Marinate up to 2 hours.
Grilling: Rancher Charcoal All-Natural Hardwood Charcoal and Smoking products
Using a Hot grill, with clean hot grates, slightly oiled (vegetable, not motor). Spread the coals out and set the coal level at low setting if possible. Arrange wings on the on the grill “Skin side” up. Close the lid. Cook at 325-350. Check on the wings every 5-10 minutes for any flare-ups from dripping fat. Rotate as needed to prevent from burning. Baste the wings every 25 minutes with Johnboy and Billy Cooking Sauce. Cook for approximately 1hour. Internal temp to 150.
Spectacular and tender Thighs and Legs:
For 18 legs and thighs
1 bunch of Cilantro chopped
3 Tbs Fish Sauce
3 Tbs cumin ground or not
3-4 limes juiced and chuck in the rinds for good measure
4-8 Cloves of garlic minced
red pepper flakes (?)
Whisk together to dissolve salt and sugar:
1/4 cup vinegar
1/4 cup brown sugar
1/4 cup(?) kosher salt
Put it all together with the chicken in a big ole bowl and stir/toss.
Let marinate for a few hours or so in the ‘fridge, tossin and stirin on occasion.
I cooked it over our all natural hardwood charcoal (of course). This gave it the smokey hokey pokey.
First sear both sides
Then indirect heat at about 225 for an hour to 90 minutes…internal temp to 150
Then if the skin isn’t crispy put it back over direct heat to crisp it up.