Too many times I’ve tried to grill chicken. I hate having to par-boil and if I don’t par-boil the chicken usually ends up burnt or not done on the inside. I have found a way to enjoy BBQ chicken without par-boiling and without blackened burnt to a crisp.
Pan
Non-Stick
Chew toothpick
Savoury worn
Scorched on meals never stick
Skillet spiced with more oil adorned
Whole fried chicken thighs and brown gravy's born
Suppers more tasty from a cast iron fry pan
Cooking on woodstoves their aprons were worn
The pan was kind; no cause to mourn
It's number one top pick
Old wives have sworn
Will not stick
Ferric
Pan
1-2 lbs chicken leg pieces, rinsed
2 Tbsp BBQ Grilling Spice
A cast iron skillet
Cooking Spray
A piece of aluminum foil
Place the chicken pieces in the cast iron skillet, generously sprayed with cooking oil. Sprinkle with a good amount of BBQ seasoning (1 tsp each of the following spices: cumin, garlic powder, chili powder, paprika, onion powder, thyme and ¼ tsp cayenne pepper). Cover with aluminum foil and place on hot grill 350º-450º. Let cook 45 minutes to an hour. Remove aluminum foil carefully because the steam is H-O-T! Place chicken pieces on grill just to crisp up the outside (about 5 minutes).
© Crackerberries 2012
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