Barbecued chicken

I love my Weber grill. Or used to. It was great in the summer to grill vegetables and other things. What was always a challenge was cooking barbecued chicken. The sugar in the barbecue sauce would burn. I learned to cook the chicken first over a cooler part of the grill, then add sauce at the end. More recently I decided to avoid the drama and used my oven broiler. Works great! I find chicken thighs are the most desirable for high heat cooking. There’s more meat than legs, and the dark meat does not dry out like breasts do. So get yourself some good local chicken thighs, some good barbecue sauce (or make your own, heat up your broiler, and you can have chicken in less than 25 minutes!

I adapted this from a Gourmet magazine recipe, picking up the technique of a short marinade in lemon juice.  It adds a bright flavor back note to the cooked chicken.


1 lemon

4 chicken thighs

barbecue sauce (I like Dinosaur)

  1. Slice off some lemon rind with a vegetable peeler, and then make slices with a knife. Juice half the lemon. Put into wide bowl. Put S&P on chicken, and add chicken to bowl; turn in lemon zest and juice while you heat your oven to about 450 degrees.
  2. Turn on broiler. Put chicken pieces on broiler pan skin side up, and put in oven 4 inches from broiler. Broil 5 minutes and turn. Repeat for 15 minutes.
  3. Remove chicken from oven and slather on sauce on one side. Broil for 4 minutes or until cooked but not burnt. Remove chicken, turn over with tongs, and slather and sauce and broil again.

Serve with sautéed sugar snap peas and/or coleslaw.


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