Dry chicken is a BBQ crime, but it’s easily avoided.
Grab some bone-in thighs or drumsticks, coat them in olive oil, garlic, lemon juice and a good sprinkle of paprika.
Start them skin-side down over medium heat to get that crackly skin, then flip them and close the lid. Stick your Cookin probe in the thickest part of the meat and wait until it hits 75°C. That’s when you know it’s perfectly cooked.
Serve it with coleslaw, corn cobs and a cold beer, and you’ve got proper backyard chicken.
