Fool Proof BBQ Chicken

Fool proof BBQ chicken.  

I was sick chicken that was burnt on the out side and raw on the inside.  I just lived with it for years until one day when necessity was the mother of invention.  I needed to make BBQ chicken for a dinner party but was running really short on time.  I decided to throw it in a pot of water on the stove, then throw it on the BBQ for the last few min to add the sauce.  I can never just let thing be (always gilding the Lilly) I added some salt, pepper, onion, and garlic.  The results were amazing the chicken was cooked all the way through moist tons of flavor and lower in fat because you cook some of it off while you cook it on the stove.

 Fool Proof BBQ Chicken:
This is recipe isn't rocket science it is so user friendly that I've my hubby can even do it.  I also love this method because you can use it for whole chickens, cut up chickens, legs and thighs, and wings.  I'm going to walk you through a recipe for 24 legs and 12 thighs.

Chicken apox 24 legs and 12 thighs
2 quartered unions
5 large garlic crushed
1 TBSP salt
1 tsp pepper 
enough water to cover the chicken plus about 2-3 inchs
The hardest part of this recipe is finding a pot that is big enough you need a pot that will fit all your chicken, enough water and have some head room.

Now bring the whole chicken mixture to a boil after the chicken starts to float boil it for an extra 20 min.  Now turn off the mixture and remove it from the heat.  You have two options you can just carefully pore it out in to a colander and then transfer and let it drain for a few min or you can carefully take the chicken pieces out of the pot and and put them in the colander and then let it drain for a few min.  The reason you might want to save the water the you just cooked the chicken is that you also just made AWESOME chicken broth. * (I'll go into that at the end)

Now that you chicken has drained you can now cook it on the BBQ you favorite way.  Another added plus to cooking it this way is that you don't get the flair ups the way you normally do.  There is a down side that the skin is a little slippery and comes off easily if your careful it's not a problem and if want a don't want skint it comes off easily and is till moist.

*Now you decided to take the hard way out and you have this pot of AWESOME chicken broth you have a ton of options.  1) You can leave it as is and put it in freezer safe containers and us it in your favorite recipes. 2) You can blend what you have left the fill ice cube trays then when you want to add a little umph to a dish just drop them in or 3) blend it then cook it down so its concentrated and do all of the above and 4)last but not least you can it with a pressure canner it takes a little skill but it is a sill worth learning.