So, our local grocery store had a fabulous deal on Amish-raised chicken parts this weekend. I have a bunch of cookbooks with instructions for grilling chicken; all of them say to turn the parts over half-way through grilling. But NONE of them tell me to start skin-side or bone-side down.
So, when you grill bone-in chicken, which side do you put on the grill first? Methinks it makes sense to do skin side because the grill is freshly oiled and the skin would stick less in the beginning than toward the end. Or does it even matter?