« Reply #14 on: March 05, 2015, 03:50:05 PM »
HOS - that looks excellent - ALL of it - Rookie question here - what is the purpose of the Baking Powder on the chicken?
I had read an article on cooks.com or cooks country kitchen, can't remember which that stated that the combination of kosher salt
and baking powder will draw the moisture out of the skin and help it to crisp up. They tested it on turkey so I had tested it before on chicken, but
didn't leave it on quite as long as this time. It kinda worked the first time, but this time it did the trick. Not only did it pull the moisture out of the skin
it seemed to add lots of moisture to the chicken itself. This was so juicy I thought that my Grid Iron had turned into a deep fryer. Give it a shot! 
Sounds like an excellent idea - Thanks!
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