WRITTEN ON August 27th, 2009 BY Meredith AND STORED IN Chicken, Dinner

For me, this is serious comfort food chicken.  Memory food.  We’ve shared this chicken on summer birthdays, cookouts and even one very special memorial.  It’s the best.  I affectionately call it Baltimore BBQ Chicken. My grandmother made it this way, and passed it along to my mother, who passed it to me.  Skin-on, bone-in, the way God intended.  No boneless, skinless, tasteless chicken here. There’s something a little southern about the way its slowly grilled and bathed in sauce.  It ends up with a smoky, slightly sweet flavor that leaves your hands sticky and your teeth begging for floss.  This is all in, elbows on the table, get-messy-while-loving-your-food chicken.  Make sure to serve it with some bread to mop up the leftover drippings and sauce.  Eat recklessly, then push back from the table and linger a while with the ones you love…

The.Best.Chicken.Ever

The.Best.Chicken.Ever

Baltimore BBQ Chicken (serves 2)
1 ½ lb bone-in, skin-on chicken pieces, a mix of legs, thighs and breasts
3 tbsp melted butter
½ cup Heinz 57 sauce (I know, it seems like cheating, but most BBQ recipes call for some sort of packaged product like ketchup anyway, right?)
3 dashes Worcestershire sauce
1tbsp Dijon mustard
2 tsp honey
Salt and pepper to taste
Prepare grill.  Heat it to medium-high.  If you are using charcoal, make sure the flames are down and the coals are all grey.  You should be able to hold your hand an inch from the grate and keep it there for 5 seconds.  This is important.  I can’t tell you how many times I’ve scorched the chicken because I was impatient!  Combine butter, Heinz 57, Worcestershire, mustard and honey.  Season chicken pieces liberally all over with salt and pepper.  Place chicken on the grill (do not brush with sauce first!  It’s a sure way to incinerate the chicken.  You want it charred in places but not all over).  Cover grill, cook chicken about 5 minutes on first side.  Turn, cover, and cook another 5 minutes or so.  You want the chicken to get a nice sear before you coat with the sauce.  Using a brush, lightly baste chicken with sauce, while continuing to turn, covering the grill with each turn.  After about 10 minutes, move the chicken pieces to the sides of the grill, cover, and allow to cook indirectly, away from the heat. Follow these steps, alternately basting and turning the chicken, until it is tender and the juices run clear (a meat thermometer inserted into the thickest part of each pieces should read 170), about 25-30 minutes.  Remove to platter, serve and enjoy.

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