Grilling and seasoning chicken on the bone Like A BOSS

Alright, buckle up, you meat-loving savages—it’s time to grill some bone-in chicken like you’re auditioning for a cage match with flavor! We’re going Chop Shop style, so grab your all-natural, premium bone-in chicken breasts and thighs. These bad boys are juicier than a conspiracy theory on a late-night dating show, and we’re about to make ‘em Sing!

1. Prep Like a Champ: Snag that top-tier Chop Shop chicken—bone-in, because that bone’s the secret to keeping it moist, . Pat the skin drier than a desert. Wet skin? That’s a steamer, not a searer, Do you even grill bro?   
2. Season Like You’re Possessed: Slather those birds with coarse kosher salt and black pepper like you’re salting the earth. Hit ‘em with garlic powder, smoked paprika, and a sneaky pinch of cayenne for that “whoa, my mouth’s on fire” vibe. Toss in some fresh thyme for that herbal wisdom, and—here’s the kicker—mix in a little brown sugar to caramelize the skin like it’s been hit with a bat from flavor town. Let it marinate for an hour while you sip coffee and wonder if Bigfoot’s a vegan and he summer’s in Bradenton .   
3. Fire Up the Grill, Caveman Style: Charcoal’s the move—gives you that primal, smoky edge, like you’re grilling in a cave. Propane’s cool if you’re in a rush, but don’t tell me about it. Set up a two-zone fire, aiming for 375-400°F, hot enough to cook but not so hot you’re summoning aliens.
4. Low and Slow, Like a Good Story: Throw the chicken skin-side up on the indirect heat side—think of it as the chill zone. Cook ‘til it hits 160°F internal, keeping it juicier than a fresh Spotify deal. 
5. Crisp It Like a Knockout Punch: Slide those birds over to direct heat for 2-3 minutes per side. You want that skin crackling louder than a  louder than a New Yorker tourist on Vacation in Anna Maria—golden, crispy, perfection.
6. Baste for the Win: Feeling extra? Slather on some garlic-butter mix in the last few minutes. It’s like giving your chicken a black belt in flavor.
7. Check and Chill: Use a thermometer—pull at 165°F, no guesswork, unless you’re trying to “feel” the temperature like a psychic. Tent with foil and let it rest 10 minutes, or those juices will ghost you faster than a bad Tinder date.
8. Serve and Flex: Plate it up with some local veggies or Chop Shop’s Twice Baked Potatoes—because who needs abs when you’ve got spuds? Snap a pic, tag @thechopshopbradenton on Instagram (instagram.com/thechopshopbradenton), and show the world you’re the alpha of the backyard BBQ.