The BEST Barbecue Chicken

I’m not going to be the one to say it.  Don’t worry.  You won’t here it from me.  No sir!  I’m not going to be the one who tells you that these summer days, with all the heat and humidity, are quickly dwindling down to just a few precious weekends.  I won’t be hinting to you that the seemingly huge expanse of time that always seems to go by so fast (I have yet to hear someone say ‘Uhg!  This is such a long summer!  I wish it would end!’) is of course,well, almost over.  In our house, we are getting ready for school.  This is something I am a bit unaccustomed to doing at the end of July!  I grew up in a state where snow in May is a bummer, but not all that uncommon.  Starting school before Labor Day would shrink our summer to mere weeks, not months.  But here in south central IL, where I am told-though have yet to experience-that sometimes we get no snow the entire winter, our mild and tolerable weather begins the end of February and doesn’t end until Christmas.  What does this mean?  It means that after an entire month of humid days over 100 degrees, it is really OK that my daughter launches her school career the middle of August.  Kindergarten is looming before us; exciting for her and heart wrenching for me.  We’ll be ready.  I know this because her new monogrammed backpack arrived in the mail yesterday and now (as my 5 year old dances around the house with all her spanking new school supplies carefully arranged beneath pink butterflies) all is right with the world!

But I’m not ready to give up on these carefree days just yet!  I blame the stubbornness on my Dad.  My calendar says it is still July, and that means my grill is still the my most important and used piece of cooking equipment.  And darn it!  I am going to pretend that summer is not fading.  I am going to take advantage of every last meal that I can cook outside.  And you should too!  Starting…with this.

These pictures are a bit frustrating for me.  After taking over 100 different photos of this chicken, I am still disappointed in the fact that none of them quite convey the absolutely phenomenal level of yumminess that this dish possesses.

I am not exaggerating!  Yes, I know that I have a track record of being a teensy bit over dramatic, but this chicken is so scrumptious…it is kind of…a little bit like…it is so…*sigh*.  If there had been leftovers I would have eaten them for breakfast.  Unfortunately, we ate it all.  And then licked our fingers clean.  And then we licked the plate.  Oh.  Just me on that last one?  Well, anyway it was good.  So good, I am trying to come up with an excuse to make it again.  I am headed to a barbecue tomorrow and I have to bring a side dish.  Barbecue chicken counts as a side dish, right? One Year Ago: Margarita Pasta Salad

Barbecued Chicken W/Sweet Mustard Glaze
Recipe adapted from Cooking Light
This chicken gets its wonderful color from paprika and chili powder.  It is sticky and sweet and tangy and smokey.  All the things good barbecued chicken should be!

6-8 skinless, bone-in chicken thighs and/or drummies
2 T brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp chili powder
1 tsp smoked paprika
salt and pepper
quick drizzle of olive oil
Combine all ingredients in a large zip top bag.  Let sit for several hours.  Pull chicken directly from the bag and grill until cooked through and juices run clear.  Meanwhile, mix together in a small bowl:
1/4 c ketchup
1 T brown sugar
1 T red wine or apple cider vinegar
1 T Dijon mustard

When chicken is cooked, brush both sides with glaze.  Grill over the lowest heat-or indirect if you have a charcoal grill-just until the sauce is caramelized on the chicken.  Brush again if there is leftover sauce and serve.