I have to say, I’m sortof impressed with myself that The Hungry Dater already has so many Chicken recipes: i.e. two. There are two. After months of posting, I have two recipes for the most consumed meat produce in America. Hahaha. Here’s the big secret: I don’t like chicken. I think it’s dry and stringy, and honestly, I just feel there are so many better things to eat that I just don’t like it. I think I probably ate so pre-frozen boneless, skinless chicken breasts back in college that I got seriously burned out. Not that that’s a good excuse, those are often gross. But also, I don’t make it often because I seem to have a fear of making it incorrectly and getting sick–even after all these years of learning to cook. Hahaha. I’m sure that’s left over from college as well.
But because we are so obsessed with chicken as a country, I often end up eating it–and even, on occasion, cooking it. And hey, maybe I can use my strange aversion to help you guys in the long run, because you’ll know if I post a chicken recipe, it must be good. As far as I’m concerned, if I’m going to go to the trouble (and risk cooking it wrong and making myself sick 😉 ) the end result had better be seriously worth it. Well, this one is.
The BBQ is a great Summer tool to keep your food warm and your house cool–and also to lend an extra depth of flavor to everything you cook. A few weeks ago, I gave you a recipe for Ribs and a reuse for the rub on the Mexican Salmon. This BBQ Chicken is a great way to use extra of the sauce from that same Rib recipe! Though admittedly, if you ask me, the sauce is great on pretty much anything.
Recipe
- 1 Recipe BBQ Mop Sauce found Here.
- 1 Whole Chicken, cut into pieces (or really, any sort of chicken you like–even if it’s boneless, skinless breasts. ;-P However, know that the finished product will be juicier and more flavorful if you cook it with the skin on.)
Turn on both burners of your BBQ and let heat up for a good 10 minutes. Clean and cut the chicken the way you like. Put the chicken pieces on the BBQ over medium heat and close the lid. Continue checking on it for approximately 8-10 minutes. When the pieces leave the grill easily (this is a good check for doneness), flip them. While the other side begins to cook, use a pastry brush to brush the mop onto the cooked side of the chicken. Cook the other side for several minutes. Flip again. Paint the second side of the chicken with the Mop and flip one more time to make sure the sauce is cooked onto the skin of the chicken. Once the chicken is done and the juices are running clear, serve with extra sauce for those who want more (though, make sure not to use the same pastry brush or bowl of sauce — you don’t want it contaminated).
Happy Cooking!
Leave a Reply