Okay so I'm on vacation in Mexico with family, and their charcoal BBQ here is open style with no lid.
Furthermore, the chicken legs I bought are some of the fattest I've ever seen, compounding the problem. Finally, they don't have a temperature sensor I can poke with.
I can vary the height of the grill by winding the big crank.
Any tips or suggestions? I usually cut the pieces into leg and thigh portions at home, not sure if that should be done here or whether it would make any difference.
I'm using this recipe, but obviously not butterflying: http://www.finecooking.com/recipes/be...