PERFECT GRILLED CHICKEN~ From StoneGable's Kitchen

Overcooked dried out barbecued chicken with a black charcoal skin is a culinary foul~ and a common grilling mistake. Here is a way to get perfectly moist and caramelized barbecue chicken.  The big secret... roast it in the oven and finish it on the grill! I have been doing this for years.

1/4 cup olive oil

3 TBS balsamic vinegar

2 garlic cloves. pressed

1 TBS mustard

salt and pepper

1 cut up chicken

barbecue sauce, recipe follows


Heat oven to 375 degrees. Line a large rimmed baking sheet with foil. Add a rack in the baking sheet. 


In a bowl whisk oil, balsamic vinegar, garlic, mustard and a little salt and pepper. Brush both sides of chicken with the marinade and put it on the rack. Bake in the oven for 40-45 minutes until almost done. Remove from oven to another foil lined baking sheet. Brush liberally with barbecue sauce.


Meanwhile heat grill to medium high heat. Put the chicken on the grill and cook until barbecued sauce caramelizes on both sides.

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