On Thursday night we anxiously made it down to our shore house, half expecting it to have been badly flooded by last weekend’s storm. Thankfully, it was still standing and had incurred no damage at all! Our Labor Day weekend celebrations began at once, and although we shared some truly memorable meals, we did not barbecue. I guess since we’re packing up the entire house at the end of next weekend, nobody felt like making a mess. In case this is it for the summer (unfortunately, I do not have a grill on the roof of my building in Manhattan), I wanted to share this recipe with you for the absolute EASIEST finger-lickin’-good barbecue chicken ever.
I really like using the Bull’s Eye brand BBQ sauce that is sold at Shoprite because the flavor is there, I’ve had to add absolutely nothing extra to the marinade, and there are no preservatives. I promise you, I am not getting any money for saying this, I actually really like this stuff. Also, as you may have begun to notice I always love the dark meat parts of a chicken, but this could totally work with chicken breasts or wings, as long as you’re cooking it on the bone.
This is a staple at my mother’s summer parties, and now mine. You’re welcome!
- Chicken Thighs and Drumsticks, 3 or 4 of each
- One 18oz. bottle of barbecue sauce
- Fresh parsley, chopped
- Marinate the chicken for at least 2 hours in the barbecue sauce- Save some of what’s left in the bottle for slathering on your chicken later while it grills.
- Preheat an oven to 350 F. Bake the chicken in a large baking sheet with sides for 50-55 minutes, flipping chicken over at around 25 minutes.
- Meanwhile, heat the grill to high. Just before grilling chicken, turn grill down to somewhere between medium & high. Grill chicken for 7 minutes on each side. Serve garnished with fresh parsley.