During the week, it’s quick and easy to grill some boneless, skinless chicken breast. But on weekends, when you might have a wee bit more time, choose bone-in and skin-on chicken.
Chicken thighs and leg quarters often cost less than breasts and are more forgiving on the grill, if you pay attention. The key to cooking these pieces is mastering a two-zone fire. Once you do, you won’t end up with chicken that’s way too charred on one side and still raw in the middle.
For a two-zone fire, you need the heat to be medium-hot in one part of the grill and then cooler in another. The cooler part can be an area with no heat source at all (indirect heat) or very low heat.
Grill today’s chicken quarters skin-side down first and over medium-high heat to get nice grill marks. Turn them over and continue grilling over lower heat, which will help render more fat, prevent flare-ups and crisp the skin. Close the lid and grill until the chicken pieces are cooked through.