“Fried” chicken on the grill is a nice way of breaking up the standard grilling routine. This is really pretty easy and is one of my family’s favorites. The chicken isn’t really fried but is coated in a seasoned bread crumb mixture then grilled with indirect heat. This combination keeps the chicken extremely juicy while getting a really crunchy surface.
I started with eight chicken thighs that I trimmed to remove excess skin and fat and then let them marinate in buttermilk overnight. The next day I took the thighs out of the marinade, dried them with paper towels and breaded them with a commercial seasoned panko mix according to the directions. I added a little hot sauce to my egg wash for a little extra flavor but you could leave it out and still have great results.
I set up the Weber Jumbo Joe with a charcoal basket full of hot coals and arranged the breaded thighs in two rows on the indirect side of the grill. I closed the lid with the air vent over the chicken and left everything alone for thirty minutes.
After thirty minutes I rearranged the thighs so that those which were furthest from the charcoal were now closest. This helps even out the cooking process and makes sure all of the thighs finish at the same time.
I closed the lid and after another 30 minutes started checking the internal temperature of the chicken. All of the thighs were reading in the 170F range and that is just about perfect!
Here are a few shots of the finished chicken. It tasted great and was real easy to fix on the Weber Jumbo Joe.
Be sure to check out some other Weber Jumbo Joe Upgrades!