July 6: Grilled Chicken for a Crowd
POSTED: 5:47 am MDT July 6,
2008
Fresh natural chickens browned on the grill and finished in BBQ sauce - simple fall-apart tender chicken that’s finger licking good!
2 Tony’s natural chickens, cut up or quartered
Tony’s BBQ Chicken Spice, Tony Chachere’s Cajun Seasoning, Rubs with Love Chicken Rub, or your favorite seasoning blend
Oil mist or brush
1-2 jars Gates or DL Jardines BBQ Sauce
Preheat a medium hot grill (375-400°), brush grates clean. Preheat oven to 350 degrees, if using.
Season chicken to taste with your favorite rub or salt and pepper. Mist or brush prepared grill with oil and add chicken, browning well on the first side before turning and browning well on the second side. Remove to roasting pans or foil grill pans.
Drizzle BBQ sauce over the chicken to smother, cover with foil and roast in the oven or with indirect heat on the grill at 350° for about 30 minutes or until tender. Uncover, toss, add more sauce if desired and continue roasting to glaze. Cook legs and thighs to at least 180 degrees internal.
A great dish for picnics – bring in a warm cooler, or warm on the grill. Can be held warm for 1-2 hours. – Chef Mick, Tony’s Markets
2 Tony’s natural chickens, cut up or quartered
Tony’s BBQ Chicken Spice, Tony Chachere’s Cajun Seasoning, Rubs with Love Chicken Rub, or your favorite seasoning blend
Oil mist or brush
1-2 jars Gates or DL Jardines BBQ Sauce
Preheat a medium hot grill (375-400°), brush grates clean. Preheat oven to 350 degrees, if using.
Season chicken to taste with your favorite rub or salt and pepper. Mist or brush prepared grill with oil and add chicken, browning well on the first side before turning and browning well on the second side. Remove to roasting pans or foil grill pans.
Drizzle BBQ sauce over the chicken to smother, cover with foil and roast in the oven or with indirect heat on the grill at 350° for about 30 minutes or until tender. Uncover, toss, add more sauce if desired and continue roasting to glaze. Cook legs and thighs to at least 180 degrees internal.
A great dish for picnics – bring in a warm cooler, or warm on the grill. Can be held warm for 1-2 hours. – Chef Mick, Tony’s Markets
