Sunday, April 29, 2012

Finger Lickin' Good Chicken

The weather is getting warmer, so it's time to dust off the grill. Jill offered to make dinner one night last week, and I was happy to let her. She purchased some chicken thighs and legs --complete with bones and skin, what?? She assured me they would be delicious. Now I'm not much into bones and skin but I trust her judgement. She baked the chicken at 400 until its internal temperature reached 165 degrees (depending on how much chicken and what kind of cut, it will take around 30 minutes). This rendered much of the fat. She then finished it on the grill over high heat for 4-6 minutes on each side, brushing it with 1 cup of Sweet Baby Ray's mixed with a few tablespoons of A1 steak sauce...the A1 adds a fun "tang" to the sauce.  The chicken is already cooked through, so you are just grilling it to crisp up the skin and let the sauce caramelize.

The end result was delicious. It was finger lickin' good! The skin was crispy and the chicken was perfectly cooked. This budget friendly meal was a hit with friends and family, perfect to feed a crowd. Just make sure there are plenty of napkins available!


Gloria said...

I'm not too keen on bones and skin either! But sweet baby Ray's and crispy chicken sounds pretty good! Plus food always tastes better when someone cooks it for you. ;)

Beth said...

That looks delicious! What a great way to make it.

Chaya said...

We haven't barbecued yet but I am feeling happy about the time, coming, to have a whole new feel to eating and cooking.

Your chicken is what sold me.

Kayte said...

Oh, this looks so's almost 11 p.m. and I am wishing it were dinner time! We love A-1 sauce and the tang it brings to things, so I will try this out soon. Thanks for thinking of it...a combination made in heaven, I'm certain!