Finger Lickin’ Bar-B-Que Chicken


blogbbqckn6Perfect for any time of year because you can make this on the grill in the warmer months or bust out the cast iron and make it all year long!! I’ve said this before, we aren’t always fortunate enough to have the proper equipment while we travel. Our condo has community grills available but I’m lazy and like to avoid the walk to the grills across our building. This is perfect for a backyard barbecue with friends or even tailgating! No matter where you cook it, this is sticky finger licking chicken!

Here’s what you’ll need:

Depending on how many  people I like to think 3 chicken drumsticks per person or if you’re hanging out with a bunch of Hungry Men, then I recommend 4 per Hungry Man

garlic powder

onion powder

salt & pepper

your favorite barbecue sauce (I like Sweet Baby Rays)

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I like to prep this chicken on a large baking sheet lined with parent paper for easier clean up. Season all sides of the chicken evenly with garlic powder, onion powder, salt and pepper. Set aside.

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Preheat your grill or cast iron on high heat. When ready to grill, reduce heat to medium high heat. Place chicken on a lightly greased grill or spray cast iron with a high heat cooking spray. Its ok if the chicken turns black, the char adds flavor to the chicken. If you must, reduce heat to medium low heat. Turn the chicken, cooking on all sides every 2 minutes for 15 minutes total.

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Baste the top of the chicken with barbecue sauce and close grill or cover cast iron. If you don’t have a lid for the cast iron, use a large enough baking sheet. I used a lid from a large wok and it worked. Cook the basted chicken for 2 minutes then flip basting the other side of the chicken. Cover and allow chicken to cook 2 more minutes. I flip the chicken on another side one last time basting the chicken again with more barbecue sauce and cover for 2 more minutes.

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Chicken is done when internal temperature reaches 165 degrees F and juices run clean.

Once I remove the chicken from the grill or cast iron, I like to baste it one last time with barbecue sauce.

Serve along side my Chipotle Cheddar Mac & Cheese, Baked Sweet Potato Fries, Creamed Corn Off the Cob, Crispy Seasoned Steak Wedges, or Roasted Broccoli with Lemon & Parmesan.

Masarap!

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