How to Make a Barbecue Chicken Feast, Fast and Easy
You’re on your way south, heading for someplace warm to spend the winter. At the end of a long day of motoring along the Intracoastal Waterway, you pull into a quiet cove and drop the anchor just as the sun goes down. You’re starting to get hungry, but can’t face another granola bar. There’s a chill in the air, so you want something hot and succulent … but at the same time, you don’t want to steam up the cabin. The answer is this easy barbecue chicken.
In a couple of minutes you can slap it together and stick it on the grill to cook, then set to work on the thousand small tasks of buttoning up for the night and preparing for your early morning departure.
By the time you’ve stowed the binoculars, radios and other gear, bundled up the sails in their covers, activated the anchor alarm, set the table and made a salad, the chicken will be ready.
- Chicken quarters – 1 for each person, more for leftovers or big appetites. Thighs also work well.
- Barbecue Sauce – Sweet Baby Ray’s Sweet and Spicy Barbecue Sauce is good.
Lay a sheet of foil on the counter. Pile chicken quarters on it, snuggle them up close together. Pour sauce over chicken – at least 1/2 cup. More for more pieces.
Wrap foil up around chicken to make a bundle. Seal the top, then the ends, by folding them over and crimping together so you have a neat envelope.
Place on the grill at medium heat close the lid and cook for about an hour. Open the package, making sure all the ends stay turned up so that no liquid runs out. Turn the pieces over but leave on the grill for 15 to 30 minutes, until sauce is thickened but not burnt onto the foil.
Simple, tasty, warming and best of all, no pan to wash. I’d tell you to be sure to re-use the foil for storing the leftovers. Except, there won’t be any.