When Clean is Too Clean. A Customer Concern. When a service dealer called his CARDONE sales representative with a concern about his 20-25% steering warranty rate, CARDONE's quality team contacted him to learn more and find the root cause.
Place marinated chicken onto the hot grill and discard the marinade. To avoid flare ups, place chicken pieces between the burners as opposed to directly over the flame. Cover the grill and cook for 2 to 3 minutes, until dark grill marks appear. Flip and cook on the other side for 2 to 3 minutes. Continue flipping and cooking until the internal temperature of the chicken reaches 165 degrees F. If certain drumsticks are cooking faster than others, move them to the side or the back of the grill so that they continue cooking slowly over indirect heat.
Turn the gas grillâs heat down to medium high; turn off the middle burner. For a charcoal grill, move the coals to the sides. Keep the cover down. Cook the meat over the indirect heat for two to three minutes for a 1-inch steak, four to five minutes for a 1-1/4-inch steak and six to seven minutes for a 1-3/4-inch steak. Take the steaks off the grill.