I had lovely barbequed chicken pieces at a friend's house recently. One of the first times in a while I ended up sucking on the bones! So I thought I'd try to barbeque chicken at home, since the weather's turned so nice.
Firstly, I don't have a gas grill; I have an old, beat up generic one which I put charcoal in. The grill height is not adjustable. I know my friend parcooked the chicken first, to prevent it drying out over the coals. I was planning to marinate it overnight in buttermilk, just to be sure, parcook in the oven then transfer to grill. I'd use a baste with sugar in it, so I'd only baste at the very end to prevent burning.
My question is; is it better to grill bone-in pieces, or should I try and bbq a whole, butterflied chicken? Does anyone have any tips to ensure the best possible chicken? How long should I parcook it for, and how long per side, roughly?
Thanks for any advice in advance!