Time to dust off the blog. I haven’t been keeping up with it the past few years. Things are a little bit different for me now than they were at my last post. I have a new kitchen to play with, but I also have 2 little boys to play with, Oliver and Wes. They keep me pretty busy, but I am finding new inspiration from them every day, and I love watching them grow and learn new things.
The other day it was beautiful outside and decided to grill something. We settled on BBQ Chicken.
For this recipe gather the following:
- A Grill – preferably a charcoal grill
- Charcoal and wood – I prefer lump charcoal vs briquettes. I like to mix in different flavors with the wood I use. I’ve been really in to pecan, oak, apple, and cherry woods. I typically soak the wood in a bucket of water to provide more smoke. It also helps control the heat.
- Chicken – This time I used some boneless, skinless chicken thighs. That’s what was available in the fridge, but I prefer skin on, bone in chicken. I typically grill a mix of pieces.
- BBQ Rub
Both the sauce and BBQ rub are preferential. Pick what you like. I’m not using anything that can’t be found in any local grocery store.
Get the grill going while the chicken is prepped. I use a chimney starter to light the charcoal; never use lighter fluid. Get the grill to around 350 degrees.
Apply a generous amount of the BBQ rub to the chicken and set it on the grill away from the heat. Once the bottom and sides start to change color, flip the chicken to the other side. This is usually 20 to 30 minutes per side.