Barbecue sauce-basted chicken and onion rings are baked then broiled for a just-charred finish.
When the weather is warm and the grill is going,grilled BBQ chickenis a must.
If you have boneless chicken, be sure to watch the temperature closely.
Credit:Victor Protasio; Food Stylist: Margaret Dickey; Prop Stylist: Christina Daley
Pull the chicken as soon as the pieces reach 165F so the meat doesn’t dry out.
(The full recipe is below.)
Considerroasted fingerling potatoes,garlic-Parmesan green beans, andParker House rolls.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Measure out 1 cup sauce, and place in a small saucepan.
Measure out another 1/4 cup sauce, and place in a small bowl for basting.
Salt chicken:
Season chicken all over with 1 tablespoon of the salt.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Prepare onions:
Preheat oven to 425F with oven rack 6 to 7 inches from heat source.
Line a baking sheet with aluminum foil.
Broil chicken:
Increase oven temperature to broil.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Broil chicken until charred on top, about 3 minutes.
Serve chicken and onions with sauce on the side.
We love Stubb’s Original.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Yes, you’ve got the option to absolutely make this recipe on the grill.
Chicken is finished cooking when the thickest part of the chicken reaches 165F.
Use a meat thermometer to monitor the chicken’s temperature so you don’t overcook the chicken.
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Credit:Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
