- Cut up Chicken (here we have four large chicken thighs)
- Fresh Ground Pepper
- Granulated Garlic - NOT Garlic Salt
- Sweet Baby Rays Barbecue Sauce
- Grill Pan
Yes here is my secret! Sweet Baby Rays Barbecue Sauce. I make my BBQ ribs and chicken with this and, my added spices of course. Everyone loves the taste and until now I haven't passed the secret on because it is silly actually it's out of the bottle. Rays has just the right taste tang, sweet and spice. He did it right!
Wash and clean your chicken, pat dry and season with Salt, Pepper and Granulated Garlic. Drizzle with Olive Oil and coat your pan with a paper towel soaked with a little Olive Oil to prevent sticking. You can also spay with a non-stick oil to help make clean up easier.
Heat pan add chicken skin side down first.
Cook for about 7 minutes and turn. When you turn the chicken add the Barbecue sauce to the cooked side and let sit (I cover the entire pan with a loose fitting lid to help keep the heat in but not the steam). Continue to cook the second side for about 7 minutes with a total cooking time of 15 minutes at this point.
When your cooking time is complete turn again and coat the other side, after a minute or so turn the chicken add more sauce, let sit a minute, turn and repeat. I only do this for a total of five minutes to get the sauce hot and the chicken is coated well.
Remove the chicken from the pan and let rest for about five minutes covered before serving. The actual temperature of the chicken will rise five degrees after removing it from the heat, it will continue to cook and resting lets the juices redistribute through out the meat, keeping it nice and juicy.
Serve with our recipe (click the link): The Best Summer BBQ Baked Beans by Paula Dean