Monday, February 20, 2012

BBQ Chicken

Here is your recipe/tip for the week.
I can't take the credit for this one . . . it was a tip that was passed down from my mother in law.
She has filled me in on how to make a lot of Tim's favorites, and barbeque chicken is no exception.

Most people slap on the bbq sauce and throw these puppies on the grill.

The problem with that method is the charred taste/look that comes from being on the grill long enough to cook the chicken all the way through.

Mary's (that is the MIL) method is to put the chicken in a roasting pan with nothing on it for 45 minutes on 350 degrees.

After 45 minutes take the chicken out and brush on some barbeque sauce.
(We like the Sonny's brand sweet sauce the best.)

Then let the chicken cook for 15 more minutes in the oven.

Once the chicken is cooked through you brush on another layer of bbq sauce and put them on the grill.

It only takes about five to ten minutes for the legs (or whatever part of the chicken you are cooking) to get the grill flavor withour getting charred.

They come out perfect everytime.

You are welcome.


1 comment: