ok, well the grill is 3 1/2 feet by 6 feet, I make 3 heat zones, throw the chicken on the very hot part first, flip and then baste with butter/lemon juice/ garlic It’s simple and just delicious.
Try mixing-in a little Smoked Paprika seasoning, for taste and color. It’s amazingly subtle taste plus color on meat & fish, jenk.
Besides being a Farmer, I’m a CIA/NY-trained Chef (mid-80s) and a Foodie. Do we have a Food Chat thread group here, on FR?