BBQ Chicken

BBQ Chicken is a favorite in the Cogburn house.  I mean we are Roosters, right?  It is really one of the few recipes that is truly hard to mess up.  We often make it on Monday nights because it is easy and soothes the soul after a hard day's work.

I think the best parts of a chicken to BBQ are the legs and thighs. I often use leg quarters. They are cheap and cook better than the parts alone.  I keep the skin on to withstand the heat and for taste. However, if you are wanting to be healthy, simply peel it off before you eat it. I use several different marinades.  I try to always marinate over night. I think this provides the best flavor absorption.

Marinades I use:

• Kroger's 30 Minute Marinade comes in several flavors and is only $1.50.
• Asian inspired marinade of Soy Sauce, Fresh Ginger, and Brown Sugar.
• Steak inspired marinade of Worcestershire Sauce and Garlic.
• BBQ inspired marinade of  BBQ Seasoning and Beer.

However, you marinate your chicken make sure you BBQ it long enough to cook the chicken, but not dry it out.  I suggest to only flip it once and do not constantly open the grill. Each time you open the lid, you let precious heat out.  Also, make sure to oil your grill well or the skin will stick.  I also like to keep a water bottle nearby for any flare ups. The sugary sauces have a tendency to catch fire.

Pair your chicken with vegetables or rice of your choice. You really can't go wrong!