Summer tastes like tangy, tomato-y barbecue. I love seared steaks and juicy burgers, lacquered ribs are tasty, of course, but I have always shied away from chicken. I love BBQ chicken! It’s just that I always dry it out.
Not with this recipe.
If you follow this easy recipe for brining, saucing, and cooking, your chicken will be perfectly moist. I promise! The recipe doubles or triples and freezes well, too. I follow the BBQ sauce recipe almost exactly except I leave out the brown sugar and add a little piri-piri sauce. If you give this a try, will you let me know? Which BBQ meat (or non-meat, we BBQ Quorn for our vegetarian daughter) is your favorite?