OK! Learned something new!
I had previously read but it did not register:
If chicken is allowed to completely air dry in the fridge prior to cooking, you will get crispy, crispy, crispy fried chicken if you cook it in the SRG.
I could not get over it... it was crunchy!
I discovered this quite by accident: I purchased 14 chicken thighs to smoke and saved 3 of them to grill later in the week.
They stayed in the fridge for 3 days covered with saran wrap after covering in my favorite rub.
All I did was take out of fridge and place in SRG on high with lid closed.
Color was beautiful and skin was crispy and crunch.
