A few of the pieces got a bit more than I would like but I wouldn’t be upset about it.
mcristoforo
Did you use brown sugar? It chars quickly over direct heat.
MNPhatts
Better than rubbery skin👐
Dogfishhead789
Right amount.
ReasonableDinner8639
Use a cheese grater to shave off certain parts if needed, then slather with sauce then refire, or dive in.
KingKiplar
Hook me up mate. I’ll bring the beers.
No_Kiwi_5203
That’s a question only you can answer bro
wernergti
No, beautiful 🍗
EffectiveWarm6806
Nah I call that flavor 🙏
DandyOne1973
Looks like I’m in the supermajority…. looks great.
I usually don’t use sauces with sugar, but when I do, I usually marinate with a brine, add dry rub and cook most of the way. Then add sauce at the midpoint.
Punch_Your_Facehole
Perfect amount of char.
anonteje
Sorry they’re ruined. Go ahead and give them to me and I’ll take care of them!
Chaunce101
Hell Naw, looks perfect to me!
PastIndependent841
I’ll take care of that over charred tasty looking goodness you have right there no problem. Looks dang delicious
Lazylizzard789
Don’t mind the extra tan, actually like the burnt bitter taste.
doughball27
i little bit too much on some pieces yes.
i just grilled chicken last night, and you have to keep it moving.
i set up my grill for two zones of heat so i can move pieces quickly when they start to light up. they shoot off so much fat that it’s almost impossible to avoid flameups.
i know this is sacrilege here, but i find i get better results for grilled chicken pieces when i use my propane grill… specifically because i can change heat so quickly and move them to a resting zone, or up to the second level.
the one in the bottom right looks perfect, btw.
Educational-Error848
i would smash that down in an instant
GulibleCycle
Looks just right to me
Dominuss476
Abit, but its part of the gig :p
BrodyBroham
Nah that looks good!
Far-Strike-6126
Looks good as long as it isn’t dried out.
thisisdumbdfw
Not at all! Looks awesome. How did they taste?
bryan19973
No
Flash-68-Beardedgoat
Perfection
buddha9943
No perfect, I would add some sauce too it like bbq sauce
Flycaster33
Nope, looks happy, happy, happy….
DonCallate
I recently grilled with a new marinade (Chiavettas) that I wasn’t familiar with. Within a few minutes every piece of chicken was torched and I thought I was doing something wrong. Called my wife’s father who was familiar with it, “NOPE BURN IT.” Sure enough, the char was *delicious.* Lesson learned. Char can really be where the flavor is depending on how you prepare the chicken. This looks perfect to me, if anything the two closest on the right might not be charred enough.
muxman
Tiny bit. I like deep golden brown but once it’s black I scrape it off. That’s just my personal preference, but overall this looks really good.
Celinedijon502
Not at all. As long as the interior isn’t too dry which I doubt, that’s perfect and crispy
FuctMondays
FUCT NO!
Public-Discharge
Please and thank you. I don’t mind the char at all!
35 Comments
Looks perfect
I’ll take some! Please and thank you!!
No..way I like it!
Isn’t that an oxymoron?
A few of the pieces got a bit more than I would like but I wouldn’t be upset about it.
Did you use brown sugar? It chars quickly over direct heat.
Better than rubbery skin👐
Right amount.
Use a cheese grater to shave off certain parts if needed, then slather with sauce then refire, or dive in.
Hook me up mate. I’ll bring the beers.
That’s a question only you can answer bro
No, beautiful 🍗
Nah I call that flavor 🙏
Looks like I’m in the supermajority…. looks great.
I usually don’t use sauces with sugar, but when I do, I usually marinate with a brine, add dry rub and cook most of the way. Then add sauce at the midpoint.
Perfect amount of char.
Sorry they’re ruined. Go ahead and give them to me and I’ll take care of them!
Hell Naw, looks perfect to me!
I’ll take care of that over charred tasty looking goodness you have right there no problem. Looks dang delicious
Don’t mind the extra tan, actually like the burnt bitter taste.
i little bit too much on some pieces yes.
i just grilled chicken last night, and you have to keep it moving.
i set up my grill for two zones of heat so i can move pieces quickly when they start to light up. they shoot off so much fat that it’s almost impossible to avoid flameups.
i know this is sacrilege here, but i find i get better results for grilled chicken pieces when i use my propane grill… specifically because i can change heat so quickly and move them to a resting zone, or up to the second level.
the one in the bottom right looks perfect, btw.
i would smash that down in an instant
Looks just right to me
Abit, but its part of the gig :p
Nah that looks good!
Looks good as long as it isn’t dried out.
Not at all! Looks awesome. How did they taste?
No
Perfection
No perfect, I would add some sauce too it like bbq sauce
Nope, looks happy, happy, happy….
I recently grilled with a new marinade (Chiavettas) that I wasn’t familiar with. Within a few minutes every piece of chicken was torched and I thought I was doing something wrong. Called my wife’s father who was familiar with it, “NOPE BURN IT.” Sure enough, the char was *delicious.* Lesson learned. Char can really be where the flavor is depending on how you prepare the chicken. This looks perfect to me, if anything the two closest on the right might not be charred enough.
Tiny bit. I like deep golden brown but once it’s black I scrape it off. That’s just my personal preference, but overall this looks really good.
Not at all. As long as the interior isn’t too dry which I doubt, that’s perfect and crispy
FUCT NO!
Please and thank you. I don’t mind the char at all!