Now that we have a grill, I have been using it multiple times a week each week. It’s less about not heating up the house and more about just enjoying the way the food tastes. Most weeks I grill chicken thighs with some seasoning and either yogurt/sour cream/mayo/olive oil rubbed on top. The second part helps keep the chicken moist as it grills. K really likes the outside of the chicken to get a little dry and this technique has allowed me to do that, making almost a bit of a crust, while allowing the inside to be moist and tender.
Today I do not have a strict recipe because that isn’t how I usually do my grilled chicken but some ingredients to use if you don’t keep BBQ sauce on hand. Sometimes I have used a BBQ sauce from Trader Joe’s that we have had on hand from making some of their meatballs for a quick meal. But usually I have just my pantry essentials. So, this worked remarkably well at mimicking a BBQ flavor both on chicken and salmon (I did that another time).
“Directions” for Grilled BBQ Chicken
With rough amounts for about 1.5 pounds chicken thighs
- Ketchup 1/4 cup
- Sour cream 1/4 cup
- Pepper 1/2 teaspoon
- Dijon mustard 1 teaspoon
- Garlic powder 1/2 teaspoon
- Worcestershire sauce 1 teaspoon
- Brown sugar (dark or light, but I use dark mostly) 1 Tablespoon
I dollop the wet ingredients in, and sprinkle in the dry ingredients. It depends on how much chicken and how much sauce you want. You could always make the sauce in one bowl, then spoon out what you need onto the chicken, keeping some sauce for later (either for basting or serving).
So, once you decide if you are just mixing it all together or separate from the chicken, get the chicken coated. I usually preheat the grill while I make the sauce and prepare the chicken.
I oil the grill grates, then cook the chicken over direct heat (medium) flipping after 6-8 minutes to grill both sides. When it is done cooking, set aside with foil to tent and allow it to rest while you finish any other dishes.