Season your chicken overnight, then grill low and slow until meat falls clean off the bone
Ingredients
Ingredients
- FOR THE CHICKEN:
- 1 whole chicken, butchered into quarters
- 3 Tablespoons avocado oil
- 1/4 teaspoon salt per pound of chicken
- 4 Tablespoons Casa M Spice Co® Free Range®
Method
-
01
Season chicken with oil, salt, and spice
8 minBest done the night before; minimum 2-4 hours ahead.
-
02
Refrigerate seasoned chicken
2h mMinimum 2 hours; overnight preferred.
-
03
Preheat grill to 250-300°F
15 minYou're aiming for a steady, even heat across both sides of the grill — use an instant-read thermometer to spot-check, not just the built-in gauge. Keep your lid down during preheat so you don't lose temperature when those quarters hit the grates.
-
04
Bring chicken to room temperature
20 minCan happen while grill preheats.
-
05
Grill bone-side down until 130°F internal
25 minCheck temp at 10 min; flip each piece at 130°F.
-
06
Flip and grill skin-side down at 350°F to 160°F
15 minHigher heat crisps skin; pull at 160°F internal.
-
07
Rest chicken on platter 10 minutes
10 minThis is when the carryover heat finishes the job and the juices redistribute back into the meat — you'll see the surface glisten and firm up slightly. Slice into the thickest part of a thigh; if you see even a hint of pink near the bone and the meat shreds easily, you nailed it.
From Mike's Notebook
Season the night before so salt penetrates deep; two hours minimum won't cut it for real flavor.
Flip only once at 130°F internal — moving it around kills the gentle cook you're after.
Crank heat to 350°F only after flipping; bone side gets the slow treatment, skin side gets the char.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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