Bone-in chicken pieces (I use breast, thighs and drumsticks)
2 cloves of garlic, diced
salt and pepper to taste
a dash of paprika
Italian dressing to coat.
1 bottle of sweet & spice BBQ sauce
Grilling Time; 1 hour
At least 4 hours before grilling, add chicken to a bowl. Add garlic and season with salt and pepper,t o taste. Add a dash of paprika and enough Italian dressing to coat the chicken. Cover and refrigerate at least 4 hours.
Light up your grill. I have a gas grill so I just turn it on medium heat and close the cover. I wait about 10 minutes before I add the chicken. I like my grill to be nice and hot. I place the chicken on the bottom part of the grill, closest to the flame for about 5-6 minutes per side. Then, SUPER IMPORTANT: I move the chicken to the top shelf, lower the heat to medium and close the cover! Moving the chicken to the top does not let the chicken get charred. I do not like eating burned chicken and this has become the fool-proof method to perfectly grilled chicken!
You are going to cook the chicken on the top shelf for about 45 minutes. It is very important to cook bone-in chicken thoroughly. While it's on the top shelf, I turn it twice so I make sure its evenly cooked. The second time I go to turn it, I brush the chicken with the barbecue sauce.
Once I check that the chicken is done, I brush the chicken with the barbecue sauce again, cover and turn off the grill. I leave the chicken in there for about another 5 minutes. Then I just remove the chicken from the grill and serve! Sometimes I will accompany this chicken with baked potatoes and grilled asparagus but most of the time, I just set it out on a dish and people just grab-n-go!!
Do you like to grill? Do you use my same top-shelf grilling method?