This meal could not get any easier. (Especially if you hand it over to your husband to cook it on the grill…you know…while you sit down, put your feet up, and read a book – ha!) ;)
We made this for Father’s Day, for the first time – go figure. Why in the world we haven’t made this before I will never know. It’s not like it’s any kind of mysterious, hard to come by recipe. You marinate your chicken in barbeque sauce and then you grill it. The end. Make a salad and cook up some veggies and you’ve got the easiest, healthy meal ever.
Our boys, who are typically pretty good eaters anyway (except for when they’re not, of course), devoured this chicken and declared it to be the best they’d ever eaten.
We had exactly one drumstick left at the end of the meal. Then, on “leftover night” a few days later, everyone was left on their own to warm up whatever they wanted from the fridge. When Matt found out the meal plan for the evening, he said, “You guys can have whatever you want, but I call dibs on that last piece of Father’s Day chicken.”
Oops, too late. Elias, our ten year old, looked up with a guilty grin, with bbq sauce on his face as he finished off the coveted chicken leg. :) I guess we’ll need to make this again very soon so Daddy can have more.
Grilled Barbeque Chicken
10-12 chicken legs (or other chicken pieces that you may prefer)
1 batch of homemade barbeque sauce (or your bbq sauce of choice)
Place thawed chicken in a glass dish. Spread barbeque sauce over all sides of each piece of chicken. Cover and refrigerate for 1-24 hours – depending on what works best for your schedule. Grill slowly and on very low heat for 45 minutes to one hour, or until chicken is cooked thoroughly. Spread additional barbeque sauce over the chicken as it cooks if you like.
I do recommend making homemade barbeque sauce so that you can avoid MSG and/or high fructose corn syrup that many bottled sauces contain. And I also recommend making sure the ten year old offers the chicken leg to his dad before inhaling it on leftover night. ;)