So you have twenty guests coming over and everyone wants your famous BBQ chicken. Here is a little tip that, if done right, will give you amazing results.
Wash and cut chicken into desired pieces. In a stock pot half filled with water, add salt and pepper, chopped celery, chopped onions, carrots, thyme, garlic and your little soup secrets. Put chicken pieces in pot and simmer for fifteen minutes. You are not making soup you are blanching the chicken (pre-cooking
Remove chicken from liquid and place in stainless steel bowl or whatever you have. While chicken is hot, add your favourite type of BBQ sauce and cover. You can do this overnight or leave in fridge for a few hours. Cook chicken on grill brushing often with BBQ sauce.
Now you know for sure your chicken is well cooked without being burnt to a crisp and raw in the middle. Left-over liquid is great for boiling corn.
2 lbs Boneless skinless chicken
3 tbsp mixed seasoning
2 tbsp fresh thyme (chopped)
2 tbsp vegetable oil
1 cup barbecue sauce
2 tbsp chili sauce
Heat grill. In a shallow bowl mix seasoning with chicken, thyme and vegetable oil. Marinate in fridge for ½ hour. Place chicken on grill over medium heat. Add chili sauce to barbecue sauce, brush generously on chicken. Cook for about 15 minutes. Turning once or twice. When chicken is cut at the thickest part the juices should run clear.
Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: firstname.lastname@example.org or by phone — (905) 619-1059.