Grilled BBQ Chicken

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

Grill Fried Chicken

I had this idea in the middle of the night and when I tried it, WOW!  It was good.  Tall Cool ☺ne loves this chicken.  My friend, Jody, said the Redeye Rub was not recommended for chicken, but those are the kinds of things that I like to try…

2 TBSP Redeye Rub (from June 2011 Women’s Day magazine)

·         3 Tbsp paprika

·         2 Tbsp brown sugar

·         2 Tbsp ground coffee

·         2 tsp kosher salt

·         1 tsp black pepper

1 cup all purpose flour

2 Tbsp extra virgin olive oil

1½ lbs chicken legs & thighs

Combine Redeye rub and flour in zip lock bag.  Shake each piece of chicken thoroughly.  Place on greased grilling pan (I used aluminum foil, but next time I am just going to use my cast iron fry pan).  Drizzle with olive oil.  Cover with aluminum foil tightly.  Place on grill on low heat, cover and cook for 1 hour.  Serve with your favorite summer time side.  Here it’s served with grill roasted veggies in basil and sage.

© Crackerberries 2011