I am the leg man, Goo Goo G'Joob

[wilburpan]

Chicken legs, that is. Leg and thigh pieces, to be specific.

Here they are prior to cooking. I made a rub using Aaron Franklin’s progressive rub method.

I put them into Smaug, who decided that he wanted to be at 425ºF that day. The legs were cooked indirect for about 40 minutes.

Plated, with some avocado, potatoes, and roasted cauliflower.

Here’s the interesting thing about this cook. By all rights, I overcooked the legs. I decided to mow the lawn while they were cooking, and when I was done, I checked the IT. The IT of the legs was 180ºF, which was much higher than my intended target of 170ºF. Even so, when I cut into the legs, this is what I got.

This is the sort of juiciness level that I expect from steaks, not roast chicken. The meat was incredibly moist. The only comparison I have is the moistness of really good fried chicken. This result was doubly impressive given that I overcooked the leg pieces. On the other hand, maybe I should shoot for 180ºF for dark meat in the future.

The other thing I learned is that I need to be lighter on the rub application when it comes to chicken. I put the rub on the chicken like I would for pork ribs. As far a chicken goes, there can be too much of a good thing. The meat was terrific, but the skin was too salty.

[CeramicChef]

Wilbur - wonderful cook!  I'm slowly becoming a real fan of chicken and this chicken cook is stunning.  That this is done to perfection makes me wanna see if I can do half as well this evening.  You set a very high bar indeed!  Kudos, kudos, kudos to you my Friend!  I'm off to get some chicken.

[Jon B.]

Thanks for the post.....It looks great   (I'm still struggling to grill some good chicken!!!!) 

[ckreef]

Good looking leg quarters. I tend to overcook my leg quarters on purpose. They still always come out moist and tender.

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[Stile88]

very nice looks so yummy cant decide which i like better your wings cook  or this chicken lol

 

fantastic cook my friend

[tony b]

Joking smokers, Wilbur! (I'll spare everyone more lyric quotes from I am the Walrus!)

I've always maintained that kamado style cookers make the juiciest chicken of any grill out there and as we all know, the KK is the top of the line in kamado cookers, so we'd expect nothing less than the juiciest chicken. I literally think it's impossible to overcook chicken on a KK, unless you tossed it directly into the charcoal basket and burned it up!!

Edited April 26, 2016 by tony b

[MacKenzie]

Simply delicious.:)

[tinyfish]

Great looking chicken and plated shot.

I aim for 180f for the dark meat myself.

I still remember the first time I cooked chicken in a kamado especially a KK, I can't believe how much moisture the meat retains.

[kjs]

Wilbur, those look excellent!