Here’s a surefire way to make BBQ chicken that will always be done right and always be moist and luscious. Bake your chicken, skin on, (whatever parts you like – I always make breasts) in a 300 degree F. oven, uncovered, for about 1 – 1 1/2 hours til juices are clear and no longer pink. Cool to room temperature. Then fire up your grill. When nice and hot, lay your chicken on the grates and get the nice charring on both sides. Remove from grill to a plate and set aside. Lay aluminum foil in a single layer over the entire grating. Poke holes at regular intervals all over the foil. Now put the chicken back on the grill, and start basting with your favorite BBQ sauce. When all nicely coated, pull the cover down over your grill and let the sauce cook into the chicken. Check regularly, and turn regularly and re-baste as needed. When you are satisfied with the charring and sauce caramelization, you are ready to serve. The chicken will be moist, tender, and most flavorful.
Colleen’s BBQ sauce (slightly modified):
1 cup ketchup
1 cup cider vinegar
1 stick margarine
1 cup water
4 tablespoons light brown sugar, packed
1/2 cup prepared mustard (ball park kind)
2 teaspoons salt, to taste
1/2 teaspoon cayenne
1/4 cup Worcestershire sauce
In a 2 quart saucepan, combine everything. Heat til boiling, then lower heat to medium-low and cook, uncovered, til thickened, about 30 minutes. Stir occasionally. This makes enough for 8-10 pounds of chicken. You can halve this recipe with excellent results.
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