Simple Quintessential Cuisine

Easy Barbecued Chicken

In anticipation of the summer that’s soon to be upon us I prepared my “Easy Barbecued Chicken” yesterday. As usual it did not disappoint! In fact as we were eating Craig asked why I don’t make this more often.  I had no answer really other than to say that I get bored easily with the same meals over and over again. There’s also this silly part of me that believes certain foods are meant to be prepared only during certain times of the year.  My husband hates that by the way, but we all have our little quirks don’t we? 
Anyway the great thing about this chicken beyond its “finger-licking good” taste is just how simple it is to prepare. You will note in looking at the ingredients that I use a couple different brands of prepared barbeque sauce. I’m not sure why, but they work very well together.  I’m thinking it’s because they each add a slightly different taste which adds to the complexity of flavor. Whatever the reason, it really works and I guarantee you’ll be making this for your barbeque meals often.

You will need…
4 large chicken breasts (bone in)
Olive oil
Kosher salt and cracked black pepper
Barbeque Sauce:
1 C Sweet Baby Rays Honey Barbeque Sauce
½ C. Jack Daniel’s Brown Sugar flavored Barbeque Sauce
1 ½ Tbsp Sun Luck Chili Garlic Sauce (hot)
1/3 c. La Choy sweet and sour sauce
2 Tbsp olive oil
½ C. sautéed red onions
Directions:
Place a frying pan over medium heat and add oil and onions. Sauté for 8-10 minutes or until the onions become brown and caramelized. Reduce heat to medium low and add the remaining ingredients and cook for an additional 15 minutes while stirring frequently. 
The first step in making this dish is the brining of the chicken. While to many it may seem like an unnecessary step, it’s a simple process really and makes all the difference in the flavor and juiciness of your chicken.  Start by filling a large plastic container with water and add ½ cup table salt. Stir until the salt is completely dissolved and then add your chicken and brine for 5-6 hours or overnight if you can.  You will need to refrigerate or keep on ice during the brining process.  I use a large storage container that I bought specifically for brining. I keep it tucked away, otherwise I’ll likely see it being used to clean the car or the floor, and that would not be good!
When the chicken is done brining remove it from the water and rinse and pat dry. Next drizzle olive oil over both sides of chicken and give chicken a generous sprinkle of salt and pepper to both sides of chicken.
Place chicken on grill over medium heat (325 -350 degrees). Grill approximately 10-12 minutes on one side and then flip.  Keep an eye on the heat ensuring that the grill doesn’t get too hot.
After first flip, slop barbeque sauce on and cook for an additional 12-15 minutes.
Turn and slop barbeque sauce on second side.  Cook for an additional 3-4 minutes. Remove chicken from the grill. Give the breasts one last slop w/the sauce then cover with tin foil for 6-7 minutes. Serve with a healthy appetite and a generous helping of napkins!
This chicken is consistently moist and you just can’t get enough of the sauce.  I recommend making extra for side dipping. It’s just that good!!!!! 

Comments     + Add a Comment
Sandra says:

That sauce sounds divine. I'd gladly have seconds of this yummy dish!

Apron Appeal says:

I love this! Why try to invent your own sauce when you can just use all of your favorites?! Great idea.

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