We have scored steaks and chicken thighs for deep frying. We had not bothered to apply the idea to improving grilled ingredients. Until we did. I scored the chicken legs and partially exposed the leg and thigh bones. I put a cross hatch into the flesh. I marinated the thighs in mustard, soy sauce, hot sauce, and buttermilk. The scoring allowed for more surface contact and faster grilling. It also allowed for more grilled burnt ends to develop. The result provides a more efficient and delicious grilled chicken.
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