Oh my, oh my, how I love BBQ just about anything when I’m expecting. The craving was there with my son and it’s back around for the second time! With the sun shining and the air warming, I caved to the urge and went with a little BBQ Chicken for dinner. It’s such a simple recipe, yet can go wrong so quickly, so here’s my recipe and tips for perfect BBQ anytime 🙂
4 boneless chicken breast, thighs, or bone-in chicken wings and thighs
Salt and pepper, to taste
A pinch of garlic powder, cumin, and paprika each
2 cups of BBQ sauce, homemade (check-out my review of Rachael Ray’s Pale Ale BBQ Sauce) or store-bought
If using bone-in chicken, the easiest way to keep the meat moist and prevent over cooking and burning on the grill is to pre-cook. It’s kind of a pain but definitely worth it and you can always do it the day before! Pre-heat your oven to 425 degrees. Place your chicken in a baking dish and drizzle with EVOO, salt, pepper, paprika, cumin, and garlic powder. Bake until cooked through, about 30 minutes.
If using boneless chicken, you can skip pre-cooking but I still advise pounding the chicken out a bit before throwing on the grill. Then drizzle with EVOO, salt, pepper, paprika, cumin, and garlic powder.
One of the best tips for BBQ anything is to wait to put the BBQ sauce on! If you baste too soon, the sugars in the sauce will just burn and that’s no fun! Pre-heat grill to medium heat.
For Boneless Chicken: Cook until just barely undercooked and then baste lightly.Let the chicken cook through and then brush with a good helping of sauce, remove from heat.
For Bone-in Chicken: Warm through and then baste lightly. Let cook for a minute or two and then brush with the remaining sauce. Remove from heat.
Serve with pasta salad, grilled corn, or shred and use as filling for sandwiches! Happy grilling, Foodies 🙂
Stephanie a.k.a. The Foodetarian