Then I put it on the grill with the furthest one (on the left in the picture) a little lower. That way it will sit horizontally on the grill.
There is a small science to putting the chicken on the shish kabob so the meat you want is facing down towards the fire. In this picture I have turned it over so you can see the results, but this is after putting the chicken on the grill, setting the temperature to get to around 400 degrees and coming back 45 minutes later. Never opening the grill or doing anything.
This is the cheapest and easiest solution for making a perfect meal on the grill.



