Time to grill a chicken! We’re using mojo sauce from HEB - it’s oil, Mediterranean flavors, a bit of citrus and spice. I got a “roaster”-sized chicken, and want the temperature to hit 165℉.
1930: butterflied chicken is on the cool side of a two zone grill, skin up and legs toward the hot. Burner is on half, initial grill temperature says 350℉.
1955: chicken hadn’t hit 100℉ yet, and the grill was still at 350℉ so I turned it up to about 3/4.
2005: that only brought the grill temp up a bit, so I turned it up to high.
2015: grill is just over 400℉ now, breast is at 125℉ with darker meat at about 145℉
2030: breast is at 140 now, but the hottest part of the dark meat is over 175. I flipped it, put the skin down on the hot side, and moved the hottest meat further from the flame. I also put the mushrooms on the hot side.
2045: white meat, at it’s hottest point, was 165℉, but other parts everywhere were cooler. I turned on the second burner, high, to get everything hot for a couple minutes. I took off the mushrooms because they were done.
2050: grill is back up near 450 and climbing
2100: I took off the chicken
This was great but took too long.