Yankee's take on bbq chicken

[Tim Campbell]

Had a hankering for some grilled chicken. Decided on bbq style. Authentic? Not really. But pretty tasty and a nice break from our usual Buffalo chicken.

Gave the chicken a buttermilk brine all day. Seasoned with Meathead's Memphis Dust.


Indirect high heat using KBB and a chunk of peach wood.

Wings and thighs after about 45 minutes. Started to glaze the thighs. Used store-bought sauce: Kinder's Garlic BBQ.


Moved thighs over, started glazing the wings.


And done. Served with some corn, potato salad, and a tasty zucchini gratin of sorts.


Not terribly authentic but hit the spot. Not many leftovers. My son prefers our Buffalo wings to these...hard to blame him, but he devoured these. Swing by for lunch...got some left.

 

[Darryl - swazies]

Looks awesome....I hate cleaning the grill after I apply some glazing sauce......so much that I stopped doing that.

 

[Tim Campbell]

Looks awesome....I hate cleaning the grill after I apply some glazing sauce......so much that I stopped doing that.

Yeah, I hear you. Pain to clean the sticky off the grates.

 

[Peter Gallagher]

Yeah, I hear you. Pain to clean the sticky off the grates.

....that's what lighting the *next* fire is for..lol

chicken looks fantastic!

 

[Timothy F. Lewis]

Looks pretty authentic to me!

 

[Brenda T]

Looks authentic to me too - and delicious!
The whole plate looks great. Zucchini gratin sounds very interesting.

 

[Kemper Morris]

Good Job Tim

 

[Richard S]

Looks delicious! Peach wood and chicken is a nice combo!

 

[Brad Olson]

Pass me a plate! And you used all the right chicken parts, too.