Simple BBQ Chicken

I wouldn't call this a fancy meal by any stretch, but Monday night Stacie was talking about how her Dad used to make bbq chicken and I could tell she would be happy if I could make something like what she remembered from her childhood.

I started out marinating the chicken in Lawry's Herb and Garlic Marinade with Lemon. I also added some green onions, some red pepper flakes and a touch of minced garlic for extra flavor.

While the chicken was marinating away, I set up the Egg at 250 with some Kroger brand lump charcoal and some mesquite chips. (her dad always cooked on mesquite, we're from south Texas). Originally I was going to set it up with the place setter in, legs up and the grate on top of that, but due to tornado warnings and thunderstorms on the way, I opted for using a raised grate on top of the original grate.

Before we get started, we need something to quench the thirst.



Time to throw the chicken on. Here you can kind of see the raised grate set up.



Once the chicken was on, I took the leftover marinade and brought it to a boil to kill off any yucky chicken stuff, and added some white vinegar, some butter, some more garlic, pepper and red pepper flakes to use as a mop for the cook.





Did I mention storms coming? I had to set up my umbrella to shield the egg from the rain so it wouldn't drip on my food.



Stacie finally got home and rolled up her sleeves to get in the action. Right about this point, the fire had burned down to another layer of buried wood chips and was smoking away. It was really starting to look good. We bumped the egg up to 300, took away the raised grate (both to help carmelize the bbq sauce she wanted slathered on and to give us more space for the corn. BBQ sauce was a mix of Stubb's and Salt Lick)





Some of them got a little more "done" than what I wanted, but she wanted some of them that way, reminiscent of how her dad did it.


And my plate along with some new potato salad (at least for me) that I found at Tom Thumb. It had red potatoes, bacon and blue cheese. A new one to me, but pretty good for store bought.


I think it turned out pretty good, messy, but good. Marinating the chicken and then basting it throughout the cook really worked out well. I could taste underlying flavors from the marinade as well as the bbq sauce and it had a nice smokey flavor from being smoked for a few hours prior to direct grilling it. And more important, it made Stacie happy.