Borrowed Weber's Way to Grill from my brother the other week. I gave it to him almost a year ago and I don't think he's even looked at it, so I figured I'd see if I could get some inspiration. I was intrigued by this method of cutting into chicken quarters to allow the marinade to penetrate deeper and to allow the chicken to cook quicker, so I thought I'd give it a shot. Something I don't think I've ever seen before
Used Stubb's chicken marinade on them
Then onto the Egg at 375 direct with a raised grate, applewood for smoke
They took about 45 mintues
I think the slashes sped up the chicken maybe by about 15 minutes. Not a whole lot, but I was impressed by how much they helped the flavor spread through the chicken. It makes sense, more surface area equals more flavor, if you don't mind that it looks like Wolverine or Freddy got ahold of your chicken before you grilled it. Wasn't very impressed with the Stubb's marinade. It was OK. Added a bit of sweetness to the chicken, but I don't think I really tasted any citrus like it claimed. I'd probably do the slashes again, but use a different marinade.
Slashed Chicken Quarters