Grilled air-fried chicken, based on the method from Postal BBQ.
- 3–5 Chicken leg quarters cut into sections
- 2 C flour
- 1 Tbsp baking powder
- 2 Tbsp BBQ rub
- Cooking spray
- 1 C buttermilk (or 1 C milk mixed with 1 Tbsp vinegar)
- 2 eggs
- Set up your Billows and Signals with your grill. Prepare the grill for indirect-heat cooking and preheat the grill to 400°F (204°C).
- Combine the flour, BBQ rub, and baking powder in a medium bowl.
- Whisk together the buttermilk and eggs in another medium bowl.
- For each piece of chicken, dredge it in the flour mixture, then dip it in the egg/buttermilk mixture, then dredge it again in the flour mixture. Set it aside and coat the rest of the chicken.
- Once the chicken is all coated, place it on the grill, making sure no pieces are touching.
- Insert a probe into a drumstick and another into a thigh, making sure neither is touching bone. Set the high-temp alarms for those channels at 180°F (82°C).
- Close the lid and cook for about 20 minutes. Open the lid and spray all the pieces of chicken with cooking spray, being careful to not spray any open flames with the oil.
- Flip the chicken, re-placing the probes if necessary. Spray the side that is now on top.
- Cook another 20 minutes, flip again, and spray any areas that are not looking crispy. Continue cooking until your Signals sounds.
- When the high-temp alarm on your Signals sounds, check the chicken with your Thermapen ONE. If the lowest temp you see is at least 180°F (82°C), you can remove the chicken from the grill. (Note that the drumsticks will probably get there before the thighs. You can let them cook longer if you like. Dark meat can handle some higher internal temps.)
- Remove the chicken from the grill, and serve it up with your favorite sides!