We have had the best weather lately. Cool mornings and evenings. Rick and I have been enjoying our porch swing and the great weather. While the bugs are not so bad, and the heat hasn’t set in, it’s a great time for grilling. Fire up the charcoal grill or turn on the gas. I’m in the mood for grilled chicken.
Choose enough chicken halves for your family and friends. I like to use halves because they are easier to handle on the grill and stay very moist. Wash chicken with cold water and dry off.
- Half a cup Worcestershire Sauce
- A quarter cup lemon juice
- A quarter cup vegetable oil
- Bathe the chicken with above mixture all over. Refrigerate for 2 hours to overnight.
- Sprinkle generously with:
- Granulated garlic
- Lawry’s Seasoning Salt
- Black pepper
Get the grill ready. Every Grill Master has their own technique. You may want to develop your own for what works best for you. Heat zones are a great way to have better control of heat. Moving the meat when needed is important. Indirect heat is a good way to control over-browning or burning.
Whatever type grill, gas or charcoal, cook chicken low and slow about 1½ hours. Chicken is done when leg bone gets loose. This chicken is great with or without sauce.
Side dish suggestions:
- Grilled or boiled corn
- Potato salad
- Fresh green salad
- Grilled asparagus
- Grilled squash or zucchini squash
While the grill is hot, why not grill your veggies. Add some BBQ bread. Sounds great to me.
May God Bless You.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.