I love BBQ chicken on the grill. I learned recently that thick BBQ sauces, like the kind that I like, don’t penetrate the meat so well when marinating it. It needs to be cut; diluted with something to bring down to a consistency more like maple syrup.
I like to use Stubb’s BBQ sauce, then dilute with Red Jacket Orchard’s Fuji Apple Juice and the pulp of half a tangerine. Let it marinate for 1 hour in room temperature. Then I put the bone-in chicken legs on high heat on my trusty rooftop gas grill for 3 minutes a side, basically a quick burn to the surface of the meat. Then set the grill on medium-low heat and grill for as much as 25 minutes. Make sure you brush the marinade on the chicken every 5 minutes. Salt & pepper to taste.
Mmmmmm.. juicy meat every time. We don’t know dry chicken in this house.