Grill Time

You know, for me, I don't think there is anything better than the taste of grilled food. The change of the seasons around here and not being able to use the grill part of the year, there's just something about the flavor. 

I know, I know... there's always the debate about which tastes better, charcoal or propane. I'm not going to get into that, as I do use gas because of the convenience. 

Tonight I decided to thaw a chicken thigh and grill it up with some barbecue sauce. Round out the meal with a salad and mashed potatoes, and you're good to go. 

Now... I used to always wrestle with the timing of cooking chicken on the bone on the grill. I used to burn it before it would ever get cooked through. I tried everything I could think of. No sauce until the very end. Indirect heat. To no avail could I cook it where it had the nice delicious crispy skin and juicy inside. Well, I solved my problem.

I got this trick off a friend of mine, and it truly does work. Here's what I do:

Boil it first. 

You heard me, boil the chicken first, preferably with some spices and herbs in the water. Tonight I used a garlic clove (whole), white pepper, and cumin. 

When that grill is nice and hot, throw the cooked chicken on there, dump some barbecue sauce on the top side, let it cook for a bit, flip it over, dump some sauce on, and let it cook... Let it go until you've got the desired crispiness. That's all there is to it. 

Trust me, it works. 

On the grill... 

On my plate along with parsley mashed potatoes.

 
YUM!