Since it was my newbie effort...but more because its just me who has to eat all this meat once its cooked, I kept the seasonings simple with good old S&P. That way, I get the health benefits of using the grill as the grease and fat is cooked off and the chicken doesnt just cook in its own fat AND the meat stays pretty neutral so that I can use the cooked meat and incorporate into other recipes. Here is a closeup of the chicken only:
See how the skin stayed crispy and the juice is shimmering? Next time, I will use a sauce on this...next time.
This final picture is the chicken with the potato I grilled along side. Next time I have to cut the slices of potato wayyy thinner as most of the slices didnt cook all the way. Bummer. It looks really dismal in the picture but I like to think that I am just showcasing the essence of the bird and the bud. Check:
Let me pose a Q to my expert grillers. How do you keep the skin from sticking to the grill? Is the foil spread over the grill rack and poked with holes even work? I just remember that from my parents old school ways. Also how do you clean the grates? My grill grates seem to catch all the food particles instead of letting things fall to the bottom of the grill. My OCD does not want to make a mess with the grill!!!!!!
Hasta la bye bye kiddos.