ALL CHICKEN CUTS ARE NOT CREATED EQUALLY! WE ASKED RUSTY BOWERS OF PINE STREET MARKET TO GIVE US TWO TIPS FOR GRILLING THESE 4 DIFFERENT POPULAR CUTS OF SPRINGER MOUNTAIN FARMS CHICKEN.
BREASTS
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Chicken Breast are very lean, so be sure to cook them to an internal temp of 165°F to prevent them from drying out.
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Chicken always cooks better skin-on and bone-in. The skin protects the meat from burning and drying out, while the bone adds flavor as the chicken cooks.
WINGS
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Brining is an easy way to season your meat from the inside out and ensure it remains hydrated.
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If you add sauce to your glaze, be sure to do it once the chicken reaches 155°F to avoid scorching the sauce.
DRUMSTICKS
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Normal internal poultry temp is 165°F, but cooking drumsticks to 185°F allows connective tissue to break down and turn into gelatin, creating a fall-off-the-bone tenderness.
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Place the drumsticks around the cooler outer edge of the grill grate to cook to avoid flare ups from the melting fat.
THIGHS
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Do not use mesquite or hickory wood for smoking chicken. The flavor they impart is too strong and overpowers the flavor of the food.
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If you’re planning to cook with wood chips, stick with fruitwood such as apple or peach. If you want a little stronger smoke flavor, add white oak or pecan to the fruitwood, keeping the ratio heavy on the fruitwood.
