What was the IT on the legs, seems like a short cook time. They sure look good.
I'm not sure, but pretty hot. I pulled the biggest one and cut into it to check done-ness. My wife is always a little worried when it comes to chicken.
Edit: a little more detail. When I cut the big one, it was steaming all the way to the bone. I tad overdone, but definitely cooked through.
I'm not sure how they cooked so fast, it may be because my grill got an extra bit of "seasoning" a couple weeks ago when I was grilling Korean pork BBQ (samgyeopsal if you are curious what the Koreans call it, side pork if you aren't) and after a few pounds of that at high heat, enough oil had dripped down and the temp had crept up enough to where the drip pan caught fire for a few minutes. In any case, the inner surface got an extra layer of flavor. This was the first high heat cook I've done on it since then, it may be warmer than before. Just not sure.
