Ingredients:
chicken (drumsticks, thighs, boneless skinless breasts, etc.,
whatever you prefer!)
salt
pepper
barbeque sauce (or other glaze, such as a fruit glaze)
Grill Directions:
Fire up the grill.
Salt and pepper the chicken.
Here
is where the controversy starts. Basically, it depends on what you
like. If you want super soft chicken, make sure your gas gill is turned
to low, or if you use charcoal heap it on one side and leave a "cool"
side so that you can cook it on low. If you like the chicken to crisp
on the outside, then turn the grill up to a medium-high heat.
Check
the chicken and flip it over every few minutes (5-10 minutes for medium
heat or 15 minutes for low heat). Do this until the chicken looks done
enough to eat. On low, this may take an hour or two.
Many people
like to turn the grill up or use the hot part for this step (it's your
choice). Now, coat the chicken with BBQ sauce. Let it cook for 2-3
minutes, then turn it over and brush a new layer of BBQ sauce on top.
Do this 6 or seven times. This will caramelize the sugars in the sauce
and give it that amazing flavor that you love. Don't leave it too long
on one side or it will burn the sugar in the sauce.
The chicken is done when the juices run clear and the internal
temperatures reach 165° F. If you have any questions, use a thermometer.
Oven Directions:
If
you don't have a grill or the weather isn't very nice, fire up your
oven instead. Turn your oven to broil to simulate a hot grill and place
the chicken on a broiling pan. Then, follow the grilling directions
above.
| Tip:
Use
the top rack as high as it will go to simulate a super hot grill. Use
the bottom rack as low as it will go to simulate a much cooler
grill. |
Or, try the baked recipe below if you like the slower cooked
chicken.
Recipe
By: Damon Jentzsch |
