BBQ Chicken

When Norah was born we made the decision to remove me from the “workforce” (Like a baby isn’t work) While I can’t imagine making any other decision it did mean that we now needed to be better at budgeting our food. This meant paying attention especially to the high ticket food items, one of which is meat.

Let’s talk chicken for a second. Price per pound varies significantly depending on the cut of chicken you buy, boneless skinless chicken breasts normally being the most expensive and hailed as being the healthiest for you. That’s fine if you can pay the premium to buy your meat completely ready to go but I don’t mind doing a little extra work to save a ton of money. Meat baked or grilled on the bone and in the skin is going to taste better even if you don’t add any extra seasonings as it is going to stay moist and it seasons itself. obviously it’s a little more work to take the skin off and remove it from the bone after it is cooked but it’s really not all that hard. Ok, that’s my take on it, feel free to disagree with me 🙂 I bought this “grill pack” chicken for .88 a pound, $4 of chicken fed 4 adults and I had two large pieces left over that I’m going to make another meal for us out of.

One of my favorite things it when I can make something tasty from things that i always have in my kitchen. The “BBQ” sauce for this chicken is super simple and I usually follow the directions and then taste and add more spices until I’m happy with it.

If you have never done a underskin marinade before this can feel a little weird but it works awesome. The trick is to find a spot where the skin is loose and then use your fingers to make a pocket between the meat and the skin. I then use a spoon and my fingers to insert and cover as much of the chicken under the skin as I can. Remember you want it to stay attached most of the way around to help keep the marinade in and to protect the chicken from drying out on the grill.


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I smear any extra marinade on the outside of the chicken and then cover and let sit for as long as possible. The longer it sits the better it gets. And yes, I did rhyme 😛

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Because of the olive oil in the marinade you are bound to have some mini fires on your grill, I keep a spray bottle of water handy and blast the flames into submission when they get too bad. because you left the skin on it’s not the end of the world if the outside gets charred, that is bound to happen, the skin is there to protect it and it does a fabulous job. To lessen this I could probably have attempted to wipe a little of the marinade off the outside of the chicken before tossing it on the grill.  I also started my grilling these pieces with the bone side down and cooked them longer on that side so it could take the brunt of the flames. It all depends on the size of your chicken pieces, because these where large and bone in I had them about 20 minutes on one side and 15 on the other. Remember, it always takes longer than you think to cook the chicken all the way to the bone. I could have even left them on longer, all the chicken was super juicy and not dry at all.

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BBQ Chicken Thighs

NOTE: You want to let your chicken warm up a bit before putting it on the grill, putting cold meat on a hot grill causes it to contract and it can become tough.

This recipe is for ALOT of chicken, please adjust as needed for smaller amounts

Ingredients

– 4.5 lb pack of chicken (I used a “grill pack” but normally I use chicken thighs

– 1/2 cup olive oil

– 3 Tablespoons white or apple cider vinegar

– 1 Tablespoon salt

– 1 Tablespoon sugar

– 2 Tablespoons garlic powder

– 2 Tablespoons onion powder

– 2 Teaspoons thyme

– 2 Teaspoons sage

– 2 Teaspoons paprika

– 2 Teaspoons pepper

Using your fingers find a loose piece of skin and make a pocket between the skin and the chicken. Using a spoon and your fingers spread the sauce all over inside the pocket you have created.Wrap as much skin over chicken as possible.  Cover and refrigerate chicken for as long as possible, I would say a minimum of 3 hours to let the seasoning do it’s work. Remove chicken from fridge 15 minutes before grilling

Heat grill t0 medium heat and place chicken, bone sides down on grill. No need to oil, they will release as they cook. Watch to make sure that they don’t catch on fire, turn down grill as needed. Cook for 22 minutes keep the lid closed as much as possible. Turn and cook another 10-15 depending on the thickness of your chicken. When you press the chicken it should feel firm and not at all squishy. If in doubt, leave it on a few more minutes.

Remove from grill and let sit for 5 minutes. Remove the skin and enjoy

Nutritional Info – 1 Serving Size (5 oz)
NOTE: I had a hard time figuring out the serving size, this is a close as I could get it

  Calories 397.9  Total Fat 27.8g ; Sat Fat 7.7g   Cholesterol 183.3 mg  Sodium 582.8 mg  Potassium 35.1 mg  Total Carbohydrate 3g     Dietary Fiber .5 g     Sugars 1.6 g  Protein 35.4 g