Living in southern Arizona means the four seasons are a little different here. It’s well over 100 degrees here during the summer months, so summertime grilling is out of the question. Now that fall is in the air I can start grilling again, and my all time favorite dish is barbecue chicken.
One of my college art professors taught me how to make barbecue chicken, and I’ve been using his technique ever since. His secret was to parboil the chicken for about 20 minutes before grilling. (And while the water may not be a true chicken stock, your dog may love it poured over his dog food.)
Some people have gas grills, and they’re fine, but I prefer charcoal over gas. Charcoal gives the food a more smokey flavor, and there’s nothing more relaxing and stress relieving than sipping a glass of fine wine while watching the coals light.
Once the chicken has been properly boiled, and the coals have turned white, it’s time to put it on the grill. Put the lid down and let it cook a few minutes. Turn the chicken over, brush on the barbecue sauce, let it cook some more, and repeat, brushing a fresh coat of sauce each time the chicken is turned. By the way, there are a number of different barbecue sauces on the market. My personal favorites are KC Masterpiece, Bull’s Eye and Sweet Baby Ray’s. Once the sauce is glazed and the chicken is seared it’s time to take it off the grill. Now it’s time to gig in, but make sure you have plenty of extra napkins, because barbecue chicken is as messy as it is tasty.