We made the best Barbecue Chicken this weekend. I know you are like really? Barbecue Chicken is Barbecue Chicken. But trust me – give this a try.
Russell’s coworkers are smokers/grillers extraordinaire! Remember my Ribs post? Well one of the other guys Russell works with (I think Weaver) told him this method.
We used Legs and Thighs. I know this looks like a ton of meat – I made 6 lunches and we ate some for dinner and only have a couple legs and thighs as leftovers – which will probably get eaten tonight.
Russell cooked them low and slow until they reached 165 degrees. (He just bought a grill that you can smoke with – he is soo excited!) He tried to use indirect heat, but since it isn’t really a smoker – he did get some flame up!
Russell actually took a piece off and ate it just like this, and said he liked it! All of that beautiful fiesta ware I have and he used this hideous paper plate!
Once they hit the temperature he wanted, he put some BBQ sauce on them. He only did the top side and was just waiting for it to get tacky/sticky. (I need to invest in one of those mops for him to put sauce on things like you see on tv). I chose this one because it is a bit lower in the sugar. (4g for 2 TBS). A lot of BBQ sauces have a LOT of sugar in them!
Didn’t take too long for it to get sticky!
This was so good! I want to try boneless, skinless chicken boobs next time! I hope you give it a try.