This live-fire demo class is all about one of the most versatile—and misunderstood—grill proteins: chicken. Whether you’re reaching for bone-in, skin-on thighs or lean boneless breasts, mastering grilled chicken comes down to understanding technique, temperature, and timing.
In this hands-on demo, we’ll break down the key differences between cooking chicken thighs and breasts—why one thrives low and slow, and the other demands quick, precise heat. You’ll learn when to use direct vs. indirect grilling, how to build a two-zone fire, and how to confidently manage flare-ups and hotspots.
We’ll cover two signature preparations:
- BBQ Chicken Thighs with a house-made dry rub and a lacquered sauce finish
- Grilled Chicken Breasts marinated in yogurt, herbs, and spices for tenderness and flavor
You’ll learn to balance smoke, char, and succulence—ensuring crispy skin, juicy centers, and beautifully developed flavor every time.
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