Weeknight Cooking Made Easy

August 8, 2012 | By | Comments (0)
Grilled Chicken with White Barbecue Sauce

Grilled Chicken with White Barbecue Sauce Recipe, Photo by Beth Dreiling Hontzas

Chicken: It’s kid-approved, quick to make, and super easy to pull off great flavor. Especially now that it’s open season in the South for carefree entertaining, i.e. outdoor grilling!

One of our top rated recipes is this Grilled Chicken with White Barbecue Sauce. The sauce itself received our highest rating in the test kitchen, and can be used as a condiment for other grilled meats or poured over baked potatoes. Watch how easy it is to prepare, and read below for more secrets from the test kitchen on chicken and grilling.

For grilling chicken, we prefer to use a 3-pound whole chicken cut into quarters, which tend to cook more evenly. If you use chicken pieces, remove drumsticks and wings from the grill a little earlier to keep them from burning.

We know what you’re thinking, “Is it really more economical to purchase a whole chicken and cut it up myself, or am I better off buying it already cut up?”

Yes! You can buy a whole chicken for a lot less per pound, cut it up in 10 to 15 minutes, serve three extra pieces, counting wings and wishbone, and make stock for the freezer with the giblets and back. Cutting up a chicken may seem tricky, but once you’ve done it several times, it becomes easier on you and your pocketbook. At the end, you’ll have these 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings.

Here’s how to do it:
1. Remove leg-thigh portion by cutting between thigh and body. Twist thigh to break hip joint. Cut through joint.
2. Separate drumstick and thigh by cutting through meat at knee joint; break joint, and cut two pieces apart.
3. Remove wings by cutting through skin and joint on inside of wings.
4. Using poultry shears, cut through rib cage along backbone. Reserve bony back portion for broth, if desired.
5. Split breast into two breast halves by cutting along breastbone.

Test Kitchen Tip: To add even more flavor to grilled foods, soak a handful of hardwood chips in water at least 1 hour and toss them on the fire. Fruit woods such as apple and cherry add subtle aromas, while stronger woods such as mesquite or hickory add bolder aroma and flavor. 

Chipotle Orange Chicken Legs

Photo by Jennifer Davick

Plan your weekly menu with our collection of quick and easy dinner recipes and time-saving tips so you can spend less time in the kitchen and more time around the table.

And for more quick chicken recipes, check out our 45 Quick-Fix Chicken Suppers.


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