This week I christened the newest member of my kitchen team! It’s kind of crazy that I chose one of the messiest, stickiest recipes to grill, but who cares? It was time to break that baby in!
Hunter and I went shopping and he picked out beautiful organic chicken legs and quarters. I made the BBQ sauce and started the fire. The weather was perfect and the night was right for grilling!
2 cups ketchup
1/4 cup of lemon juice
1/4 cup brown sugar
1/4 cup Worcestershire sauce
2 tablespoon Dijon mustard
3 tablespoon honey
1 tablespoon Texas Pete
1 tablespoon Soul Seasoning or your favorite barbecue rub
1/2 teaspoon black pepper
Add all ingredients to a sauce pan and bring up to a boil. Reduce heat to medium low and simmer for 15 minutes. Let cool slightly then transfer to a clean jar. Will keep in the fridge for about 3 weeks.
*check out the link for Soul Seasoning. It’s made by Gold Medal. I buy mine at when I’m in Charleston or on-line.
Arrange chicken pieces in a large baking dish. Sprinkle chicken on both sides with rub, salt and pepper. Let stand at room temperature for 15 minutes while grill is heating. When ready to cook, oil the grill grates. Place the chicken quarters and legs skin side down and cook on medium high heat for 8 – 10 minutes until outside is seared. Turn pieces over and cook for 8 to 10 minutes. At this point, the outside of the chicken should be crisp and brown. Turn the grill to medium low and brush the chicken with the BBQ sauce. Turn chicken and brush other side with sauce. Chicken pieces will be done when an instant read thermometer inserted into the thickest part of the meat reads about 180 degrees. Remove from grill and let rest for 3 to 5 minutes.