Grilled Chicken with White BBQ Sauce
Prep Time
15minutes
Cook Time
8-10minutes each side
Prep Time
15minutes
Cook Time
8-10minutes each side
Ingredients
Instructions
  1. I use(d) ziploc bags and was out of the big ones (go figure). Luckily, I had some small ones. So, I just mixed up my dry rub together and then poured half in one ziploc and the remaining in the other ziploc. (Plus, I can “logically” in my brain do my legs in one and thighs in the other because I’m weird like that ha.)
  2. I’ve cleaned my chicken and dried it off before shaking it in the ziploc bags.
  3. After I’ve shaken/coated all of the legs and thighs; I have placed them in another tin (I always have these around the house as I buy them in bulk cheap.cheap) otherwise a plate is fine. I’ve also heated up my indoor grill and have it coated with a non-stick spray and a little butter but mostly an EVOO spray so it will be ready when I finish shaking/coating the chicken. I have a picture of that too but I doubt you want to see it *lol*
  4. Now it’s time to just put the chicken on the grill and let it cook. I want it to cook at a minimum (based on these legs and thighs) 8 minutes PER SIDE (that’s NOT just top and bottom – I want to turn the chicken on it’s sides as in the LEGS as I can’t do that for the thighs) so since the thighs aren’t as thick they’ll be ready before the legs [unless they’re thick too].
  5. While the chicken is cooking I go ahead and start the white sauce (after washing my hands real good again).
  6. Looking good, smooth and yummy!
  7. Time to flip (turn) the chicken over!
  8. It looks and smells great. Time to slather the top portion [that has just flipped and cooked – as in WAS the bottom] with some of the white bbq sauce.
  9. As the chicken cooks the white sauce starts to saturate into the chicken – being pulled in to help marinate into the meat – it won’t be dry at all. It will absorb so much flavor from the rub and the white sauce that every bite is going to be juicy and flavorful!
  10. The chicken continues to cook and as I flip/turn I re-slather the sides. Before I remove it from the grill, I coat all the sides and let the chicken rest/sit on a lower heat setting on the grill before removing. There’s also white sauce left that I can slather on the chicken while it’s hot and/or use it for those eating to either dip or put more on their chicken IF THEY WANT. This is after pulling it off the grill and it’s cooked AND BEFORE I slather a little more sauce on *lol* Cause I can and I like it!
  11. After slathering on a little more white sauce before we place the chicken on our plates and dig in (and add more sauce on or to the side) we’re just nodding our heads up and down with approval and some uhmmuhmmms and maybe I heard a grunt or two … from me or the wee one or both. Does it matter? Dig in! It’s that good, y’all!
  12. Enjoy!