What could be easier than barbecued chicken? Just brush some sauce on pieces of chicken and throw them onto the grill, done. Well, if you have ever had truly transcendent barbecued chicken, you know that it's not that easy. Grill masters like Adam Perry Lang know that a bottle of store-bought sauce and a package of chicken thighs are not the only ingredients that go into competition worthy barbecued chicken.
Adam Perry Lang's Competition Chicken Thigh Recipe from Serious Barbecue takes a multilayered approach to flavoring the chicken. First it is marinated, then rubbed with a seasoning blend, and finally basted with a homemade barbecue sauce. It might be an involved process but the chicken thighs will emerge from the grill beautifully lacquered and award winningly delicious.
Just a quick note, if you aren't a pro griller and don't have the ceramic cooker called for in this recipe, don't worry. You can place the thighs in aluminum pans and cook them on top of your grill.
As always with our Cook the Book feature, we have five (5) copies of Serious Barbecue to give away this week.
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