| You don't have to be a grilling pro to cook like one. | | | | We want to start the night before you grill and begin |
| So many recipes on the grill only call for a few things | | | | to season the chicken. We'll need to make a quick |
| to make them phenomenal: fresh ingredients, the | | | | spice rub. To do this, take two tablespoons of salt |
| right seasoning, and proper cooking time. Just three | | | | and black pepper, 1 tablespoon of garlic powder, |
| little things to remember and your food will surprise | | | | onion powder, paprika and old bay, and a ½ |
| everyone. One of the most versatile foods in the | | | | teaspoon of red pepper. Combine all these ingredients |
| entire world is chicken. This fine feathered friend of | | | | in a bag or a container, and that's it. Wash the |
| ours has been prepared thousands of ways over | | | | chicken pieces and let dry thoroughly. After they're |
| hundreds of years. One of America's favorite ways | | | | completely dry, rub the chicken liberally with the |
| to eat chicken is barbequed. It's so simple and | | | | seasoning. Wrap your chicken in foil or plastic wrap, |
| delicious, yet people tend to get the formula wrong | | | | place in a leak-proof container, and let it sit overnight. |
| and their chicken comes out tasting like rubber | | | | Be careful to never cross contaminate when dealing |
| smothered in ketchup. | | | | with raw poultry. |
| The first thing people do wrong is overcook the | | | | On the day you're ready to grill, cut your burners on |
| chicken. They leave the poor little pieces of chicken | | | | medium heat. After your grill heats up, oil the racks |
| on the grill for hours until there's nothing left but | | | | well and place your chicken pieces skin side down. |
| dehydrated meat and bone. You want to cook your | | | | Once they start to cook, close the lid. Check on |
| chicken only to 170 degrees, never more. The idea is | | | | them every 5 minutes or so to make sure they're |
| to let the chicken rest. Carryover heat will increase | | | | not burning. All together, we want to give them 15 |
| the temperature to 180 degrees, the safe point at | | | | minutes on the skin side. After that, turn over and |
| which you can eat chicken. Chicken will remain juicy | | | | repeat the checking and waiting process. Let them |
| as long as it's not overcooked. Don't worry about | | | | go for another 15 minutes and them begin to sauce |
| drying it out. As long as it cook it the proper length | | | | your chicken. |
| of time, it will be just fine. | | | | Saucing is the last step. Make sure you keep a close |
| Ultimate BBQ Chicken: | | | | eye on your chicken, the BBQ sauce will burn quickly |
| This BBQ chicken recipe is really simple and super | | | | due to its high sugar content. After you finish saucing |
| delicious. The first thing we'll want to do is to go | | | | one side of the chicken and turning it over, the |
| shopping. I personally like chicken thighs for this | | | | pieces should be ready to turn back over after |
| recipe, but you can choose what you wish. Make | | | | saucing the opposite side. They should only take |
| sure to grab a bottle of your favorite BBQ sauce. | | | | about 3 minutes on each side to cook the sauce on. |
| The trick here is in the seasoning, we won't need to | | | | Be careful taking the chicken pieces off of the grill. |
| make a fancy sauce for these. The seasoning | | | | This recipe is really simple. It's all in the seasoning. |
| consists of salt and pepper, garlic powder, onion | | | | These seasonings play very well with chicken, |
| powder, paprika, rep pepper, and some old bay | | | | especially BBQ. The paprika has a nice, deep smoky |
| seasoning. Whatever you don't have already, pick | | | | taste. This recipe will be a hit with even the toughest |
| some up. | | | | crowds. |