Just imagine it.
The heat is pouring off your grill in waves and the smoky, sultry aroma of chicken grilling floats through the air. You're using your favorite tongs to turn the thick chicken thighs (pre-marinated in succulent, sweet teriyaki sauce of course) just enough to sear all sides evenly as the meat sizzles lazily in the flickering flames. Smoke is swirls in the air, picking up the robust scent of the charcoal. Your neighbor looks up from what he’s doing on his own patio, and stares longingly across the trees. His mouth waters, envious of your grilling prowess. Can you really blame him?
July 4th weekend is here and it’s time to fire up the grill! An all-time favorite in my home during grilling season is the Classic Chicken Barbecue. This recipe is one of my go-to, no-fail, simple, easy-to-do barbecues. It is so versatile. I feel like I've made this a thousand times. Perfect for family get-togethers, lazy weekend afternoons, and of course, 4th of July BBQs, this is my barbecue recipe of choice.
Classic Chicken BBQ
Cooking/Grilling time : 18 – 20 minutes
Serves : 4 to 5
1 pound chicken thighs, boneless
1/3 cup soy sauce
1/3 cup tomato catsup
1 teaspoon Worcestershire sauce
2 Tablespoons brown sugar
Juice of 1 lemon
2 cloves garlic, minced
1 cup ginger ale
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper powder
1 teaspoon vegetable or corn oil
1. In a medium size saucepan, mix all the marinade ingredients together. Over medium fire, heat together until it boils.This should take only about 5-6 minutes. Turn off the heat and set aside.
2. Wash and clean chicken slices well. Pat dry with a paper towel. In a container, pour all the marinade ingredients on the chicken. Cover with plastic wrap and allow to marinate for at least 2 hours in the refrigerator. If possible, marinate overnight.
3. Turn up the grill to high. Let grill pre-heat for 5 minutes. Grill chicken pieces .
4. Baste chicken every few minutes with the marinade. Turn chicken pieces around to cook evenly. Grill for nearly 20 minutes or till cooked thoroughly. Serve immediately as soon as it’s done.
Note: If leaner chicken cuts are preferred, use chicken breasts that are boneless. This is good served with a cole slaw salad, and some corn on the cob.
Elizabeth Quirino believes that “food brings the world together.” She loves to cook, develop recipes, photograph & write about her culinary adventures on her 2 blogs Asian in America & The Queen's Notebook. Outside the kitchen, Elizabeth paints watercolors, reads everything and ends every week with ballroom dancing. For great food stories find her on Facebook and follow AnalystQueen on Twitter.