Barbeque Chicken

We were excited when we bought our vacation home in sunny Florida.  Not only did this make it possible for us to spend extended periods of time on vacation, it gave us a means to still enjoy home cooked meals.  Don't get me wrong as we do love eating out and fining new dining experiences while in Florida, but we also want our taste of home too.  Our vacation home is located in a resort community with a park-like setting and full amenities.  There are ample photo opportunities.  The house itself is a 2 bedroom plus den, 2 bathroom, 2007 Fleetwood manufactured home with carport and lanai.  Our vacation home kitchen is almost as well equipped as our home kitchen so cooking is not a problem.

We spent most of May at our vacation home arriving back in beautiful Ontario Wednesday night.  During our stay we enjoyed a lot of great food although this trip we ate out a bit less.  It was hot and humid with pop-up thunderstorms the last week of our stay but that didn't stop us from doing a bit of grilling.  Our meats of choice at our vacation home tend to be pork (loin,ribs), beef (steak, ground) and seafood even when eating out.  I spotted a lovely package of chicken legs with their backs attached when we were at Publix and thought that would be a nice change.

Years ago as newlyweds the only way we cooked chicken on the grill was with barbeque sauce.  The biggest problem with grilling chicken was always the flare-ups.  A friend told us to bring the chicken to a boil then drain and finish barbequing.  That method worked to remove some of the fat causing the flare-ups but it also removed flavour.  Overall, chicken cooked this way is grilled as the cooking time is fairly short.  We discovered using lower temperature and a beer spritz to control flare-ups then using a barbeque sauce as a wet mop during the last 15 minutes of cooking gave lovely, moist, barbeque results.  We haven't cooked chicken like this in ages.  I'm not sure why because it is ever so delicious!

The difference between grilling and barbequing is timing.  Grilling is short, quick and high heat sometimes using a marinade whereas barbequing is long, slow with low heat often using a dry rub and/or wet mop (sauce).  Barbequed meats are moist, tender, and fall off the bone delicious.  The sauce is nicely caramelized but not burnt or charred. 

Method:  Heat the grill to medium.  Place the chicken on the grill.  Cook the chicken slowly turning when the first side just starts to brown.  If flare-ups occur, spritz with water or beer.  Continue cooking the chicken turning as needed until both sides are a light golden brown.  Apply the sauce, coating generously.  Cook until sauce begins to caramelize.  Turn the chicken and apply sauce on the other side.  Cook until caramelized.