To Grill or Not to Grill?

It’s this time of year where I get a hankerin for BBQ anything.  We recently have had an unusual heat wave here in Minnesota-topping out in the 80s this past weekend.  As nice as the temps were, it was not an ideal day to grill outside with very gusty winds. It was a challenge to keep the grill lit, so I gave up and returned to old faithful – the oven.

Fryers were on sale for 99¢ a pound so I picked one up.  Rubbed it, butterflied it, baked it and smothered it with BBQ sauce.  It was delicious!  Ya wouldn’t of known it wasn’t grilled outside thanks to the smoky rubbed I used.

To butterfly the chicken, remove the back bone and the keel bone.  Tuck the wings behind the body.  Make two small slits in the skin at the base of the thighs and tuck the leg bones through them.  Press the entire chicken down to flatten – and voila – butterflied chicken.

I then used Famous Dave® BBQ Rub liberally all over the chicken. Covered it and let it sit in the fridge for a few hours.  When I was ready to cook it, I let it sit on the counter for about 20 minutes to come to room temp.  I preheated the oven to 425º, placed the chicken on a wire rack over a baking sheet and drizzled with olive oil.  I baked the chicken in the 425º oven for about 40 minutes until it became a really nice golden brown.  I then turned down the oven to 325º and basted it with a BBQ sauce I like (preferably Sweet Baby Ray’s®) about every 15 minutes, continuing to cook for another 40 or until it was done and the sauce was a nice sticky glaze.

Ain’t she perty?  I was sad to cut into her, but man-o-man was she tasty!

Enjoy!

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