Now that it’s Summertime, it’s time to break out the grills and start cooking outdoors! I watched Chef Walter grilling on TV and I was drooling the whole time! I was suddenly craving grilled BBQ chicken, but this recipe would be great for burgers, chicken, and pork.
First, some safety tips:
- Propane and charcoal BBQ grills should only be used outdoors.
- The grill should be placed well away from the home, deck railings and out from under eaves and overhanging branches.
- Keep children and pets away from the grill area.
- Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
- Never leave your grill unattended.
- Always follow the laws and guidelines for your state when it comes to using propane gas or charcoal grills.
Printable recipe without images:
My Favorite Barbecue Sauce for Grilling
Ingredients:
- 8-12 chicken pieces (I use drumsticks and thighs. Breasts and leg quarters will take longer)
- 1 cup cider vinegar
- 4 tsp salt
- 1/3 cup vegetable oil
- 2 tsp tobasco sauce (I use Frank’s hot sauce)
- 1 tbsp worcestershire sauce
- 1/8 tsp garlic powder
Directions for Sauce:
- Mix all ingredients in a small pot and heat, but do not boil. Keep hot.
Directions for Grilling:
- Spray grill with cooking spray and turn gas to medium heat, or place grill about 8″ to 10″ from charcoals.
- Place chicken pieces on grill bone side up.
- Baste bone side heavily with sauce.
- Turn every 5 minutes, basting lightly on the skin side and heavily on the bone side.
- Continue grilling smaller pieces (legs and thighs) for 30 to 35 minutes, turning and basting every 5 minutes. It will take about an hour for the leg quarters and larger breasts to cook through.
Bon appétit!
Adapted from WVLT Local 8 Summer Grilling Series, every Friday with Chef Walter.