Finish Cooking Chicken in an Ice Chest

Ok, so cook the chicken thoroughly on the grill then?

I shouldnt be worried about it over cooking with it locked in the insulated ice chest with the hot marinade?

to be honest, why put a nice grilled chicken that already marinated has the desired crispy skin into an icechest just to get soggy?

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It tells you to make and boil the marinade while the chicken is on the grill. Then combine the marinade and chicken in an ice chest and close it for 1-2 hours.

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i would suggest a styrofoam ice chest for this

don't ruin your 5 day one.

I'm not sure what this will do for the chicken...but it might make it more tender and will allow the sauce to marry better...but if you stop cooking the chicken before 180º you will be inviting ole sal for dinner.

Ok, that makes sense

I am going to assume that putting it in the ice chest "steam finishes" the chicken. The moisture cannot escape. Keeping it unwrapped on a grill will just dry it out. This makes sense, as long as you take Tavolatim's advice.

180º...IMHO...anything lower and you invited sal to the party

I just received the recipe. I misunderstood the instructions the guy gave me; you are only supposed to dip the chicken halves in the marinade, NOT dump it all in.





(for about 6 chickens)

Cut chickens in half, rinse and clean well

Pat dry; generously sprinkle with salt and black pepper. Light the coals in a barbecue pit, let turn ash grey, but still very hot. Cook the chickens, turning every 8 to 10 minutes or so. Don’t let the chicken halves burn. For best results, the chicken should cook at least an hour. While waiting mix the marinade as follows.

13 oz cooking oil

13 oz vinegar

7 oz Worcestershire sauce

2 tablespoons salt

2 lemons, put in rind after squeezing

2 medium onions, chopped

2 tablespoons garlic powder

2 tablespoons onion salt

1 can Sprite

Paprika

Cayenne pepper, or hot sauce (add enough to make the sauce pretty peppery … the chicken will only absorb so much .. it won’t turn out as hot as the sauce ..You'll have to adjust for that)

Simmer the sauce ingredients for about 30 minutes. Bring the marinade to a boil when the chicken is cooked.

Get a very large pot, or an ice chest (watch out .. the high heat may melt it so don’t use your best ice chest).

Dip the chicken halves in the marinade and set in the large pot or ice chest. Close tightly and don’t open for at least an hour .. Two hours would be even better.

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Okay so this brings us back to the initial question. Should I take them off the grill at 150 degrees and let them steam finish in the ice chest? Or just go all the way til its fully cooked on the grill then throw it in the chest?

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You do not want rare chicken trust me here

You will never get that temp up to 180 when you take it off grill, get a remote thermometer and the monment it hits 180 take it off. Just place it in the meaty area away from a bone.