Remove chicken from brine and pat with paper towels If possible, allow pieces to dry on racks for a couple of hours. This produces the crispiest skin possible.
If the skin becomes black and charred before the meat is done, the coals are too high. Use the grill scraper to distribute coals underneath the rack more evenly. If the skin is flabby and the meat isn’t cooking through, the coals are too low. Stoke them with a scraper to get the heat up, or throw in a few more quick-light coals.
