I made notes for the chicken either bone-in skin-on, or boneless skinless, where only the timing will vary. Bone and skin on tends to help the meat retain moisture on the grill. You can also do this with a whole chicken! Peek over at our recipe for Samin’s buttermilk chicken for directions on that. It’s quite easy but will require more oven time and I know many of you are avoiding that.

I followed the sauce recipe from J. Kenji at Serious Eats and while traditionally, the sour cream and mayo makes it delicious, you can use Greek yogurt or a thick, dairy-free alternative just fine!