I went to Cleveland this past weekend to visit two of my oldest friends, Mike and Sarah, who happen to be married to each other.
I’ve known them since nursery and kindergarten! And now they have the most adorable baby boy.
Here, you can see some pics of us all over the years.
Sarah and her brother used to come stay with my family in Martha’s Vineyard for a week in the summer since we had a house there. Her brother was also in the same grade as my brother. Here are Sarah and me on my dad’s boat
Here’s Sarah and Erica (remember her from my bday cake post a month ago?) and me at Sarah’s bachelorette party:
I can’t believe we forgot to take a pice of all of us while I was visiting! I had such a good time with Sarah and Mike, and got the bonus surprise of having her parents visit too, so we had some good catching up
Anyway, since Mike typically has to work crazy hours and they’re both busy taking care of the baby, I figured I’d take the opportunity to make them a yummy dinner. Sarah suggested that I take advantage of their grill since I don’t have one in nyc, and that’s exactly what I did.
The weather was so nice. It was perfect for being out on the deck grilling.
Now I have to tell you that I’m not much of a griller. That was always the men’s job in my household (although my mom is pretty good at it). I guess no one ever really showed me how. I can never tell when the meat is cooked.
But that’s what’s perfect about this chicken. You bake it first til it’s fully cooked, so there’s no chance of undercooking it on the grill. The grilling part is basically just used to caramelize the sauce on it and heat it back up. Also, because you bake it ahead of time, you can make it mostly the day ahead and just heat it on the grill the day you’re ready to barbecue. Easy peasy.
Note that I took the pics before flipping the chicken. Yours should have grill marks and crispy skin on both sides when it’s ready.
Come back on Thursday for that salsa recipe I’ve been promising you, just in time for the 4th of July!
Important notes about the recipe:
You have to use skin on, bone-in chicken pieces or it will dry out. If you don’t like the skin, take it off when you’re ready to eat it, not before it’s cooked completely. It holds the moisture in. For this weekend, I used 4 breast pieces and a pack of chicken thighs. The breasts took maybe 10 extra minutes in the oven. You know they’re done when you prick it with a fork and the juices that come out are clear. If you’re worried with the big pieces, you can make a small incision in the thickest part and check that it’s not pink. If it’s a little pink it shouldn’t be a problem since they do end up cooking a bit more while on the grill.
Easy Grilled BBQ Chicken
Recipe from mom
2 lbs chicken pieces, bone-in, skin on
Seasoning: salt, pepper, paprika, garlic powder, etc
Equal parts of your favorite bbq sauce and Saucy Susan or other Sweet and Sour sauce (found in the ethnic aisle of supermarkets)
Bring chicken to room temperature. Liberally season chicken on both sides. Bake chicken, skin side up, at 350 for 30 min or until juices run clear when pierced with fork. Chicken should be completely, or almost completely cooked.
Cool chicken, or refrigerate overnight. Bring to room temp before grilling.
Mix equal parts of your favorite brand of barbecue sauce and sweet and sour sauce. The amount you use depends on how sauce you like your chicken, but I used about 1/2 small bottle of bbq sauce and had enough left for dipping.
Brush underside of chicken with bbq sauce mixture and place on grill. Grill 5-10 minutes or until grill marks form and sauce is caramelized.
Brush tops of chicken pieces and flip over, grilling skin side. Leave 5-10 min or until other side is crispy. Remove from grill and enjoy!
Remember, the chicken is fully cooked before grilling, so this step is really just to get that lovely caramelization.