I see we like our chicken the same way. The edges are so yummy.I sometimes cut it to two days and it still tastes great, but three (no more than three) gets the entire chicken just the right flavor, all the way through.
I like the lightly charred edges from the grill too, so sometimes I cut the chicken into cubes or strips and skewer it like a kebob. Cooks a little faster and gives me more of those crispy edges.






