I imagine that sleevendog actually knows more than I do on this subject, but she forgot to cover part and some kind of typo hid the other. You put the foil pack directly on the burner cover. The chicken generally is placed on an unheated area of the grill. My grill thermometer broke many years ago. I set my burner/burners on medium low and I can often go 90 minutes or so. I hardly ever do the chips/smoke thing and I usually finish by lightly brushing some sauce on during the last 5 minutes, sometimes with the sauced chicken on the heat for a minute or two per side. It is not necessary. The smoking will probably help but I don't think it should really be called smoking. That is probably better left for a cooler smoker for several/many hours.

We did ok. I had thawed the breasts out first (air temp)before hubby put them on the grill. We had just bought a smaller table top grill that we wanted to use when grilling just for the 2 of us, so that is what we used (our first time using it). The breasts were not thick, but we left them on the grill for a good 40 minutes with the lid on, and he turned them every so often. Maybe 40 minutes was too long, but we weren't sure how long to grill them for. Rather over cook them than under cook them. There wasn't much juice, so I guess maybe we overcooked them, yet they didn't taste dry. Ann T, your chicken looks delicious, but I'm not so sure about the dijon mustard (neither of us like mustard). Is the amount you use enough that you would taste it? Anyway, we always cover the rack part with foil first, no matter what meat we are grilling, even though we clean it first. The chicken tasted very good, and neither of us got sick LOL! I do have a meat thermometer, but I didn't think of using it. I do use it every time I cook a turkey, (and it's almost that time of year again). Teresa, will have to try the indirect method next time.

I tried it and while it was tasty it was very greasy and had the skin on it. It might have been grilled but it was grilled with plenty of oil. The nutrional information is for when it is prepared the "correct" way but I think actual restaurants often use more oil/butter in preparing foods.

We just love this one. The recipe calls for chicken legs but we have used breasts, both boneless and bone-in. Cook it low and slow. LEMON ROSEMARY CHICKEN LEGS (OR BREASTS) Chicken drumsticks or breasts Marinade: 1 cup olive oil zest from 2 lemons freshly squeezed juice from the 2 lemons 5 tbsp chopped fresh rosemary 5 cloves of minced fresh garlic 1/3 c. + 1 tbsp Dijon mustard Whisk together all the ingredients for the marinade. Place chicken in a ziplock baggie and pour in the marinade. Place chicken and marinade in the refrigerator for about 2 hours. Remove from the refrigerator about 30 minutes before cooking. Reserve marinade. Place chicken on a greased grill over medium heat. Cover and cook for 25 - 30 minutes, turning once or twice, until golden brown. Brush reserved marinade on chicken and cook for additional 10-12 minutes or until the juices run clear. Season with kosher salt and freshly ground pepper to taste. The grilled chicken can be served either hot or cold.