5lbsChicken (1 Whole Chicken cut up)
Skin the chicken, then boil it until it is almost
fully cooked.
This is a great tip for ALL BBQ poultry recipes. It
will result in reduced-fat and extremely moist and
tender meat. It's best to have the water boiling
rapidly before adding the meat. Be sure that you use
a large enough pot of water so that the meat doesn't
cool it too far below the boiling point.
The chicken is ready for the grill a few minutes
after it losses it's pink color. If it begins to look
bloated, you've over-boiled it, and you have to
remove it quickly or you'll be having chicken soup
for dinner. (about 20 minutes)
Place the chicken on the grill and sprinkle one side
lightly with Granulated Garlic and Lemon Pepper. Then
sprinkle moderately with Onion Powder. Then sprinkle
heavily with Chili Powder (or Paprika for mild
flavor). Be sure to cover completely with Chili
powder.
Flip the meat on the grill and repeat the seasoning
for the other side.
Use a spray bottle to mist the chicken every few
minutes. This helps to keep it moist and also helps
to keep the meat from sticking to the grill. Don't
spray your coals except to put out flames from
drippings.
NEVER NEVER NEVER LET THE FLAMES TOUCH THE MEAT
DIRECTLY!
After the chicken comes off the grill (about 20
minutes), apply a liberal coating of honey by pouring
a stream from a squeeze bottle or by dripping from a
spoon.
Serve immediately or your honey will run off the hot
chicken and onto your plate.
Oh,... I should've mentioned this first: Put a bowl
of warm water with a washcloth on your dinner table.
This meal is too messy for napkins!
Sprinkle light Granulated Garlic
Sprinkle Lemon Pepper (a few light sprinkles)
Sprinkle Onion Powder (a few moderate sprinkles)
Sprinkle heavy Chili Powder (Hot or Medium, or use
Parika for mild flavor, about 2 oz total per 5 Lb
Drizzle Honey