Because Memorial Day Weekend unofficially marks the beginning of summer, many families celebrate by holding outdoor picnics and barbecues. And, since many of you will probably be grilling this weekend, I thought this would be the perfect opportunity to share recipes for delicious Grilled Chicken, a classic Southern Potato Salad and a cool ending to a perfect day, Easy Mixed Berry Sherbet.
Memorial Day is an American holiday, observed on the last Monday of May, which honors men and women who served in the U.S. Military and who made the ultimate sacrifice for our country. Originally known as Decoration Day, it was first observed in the years following the Civil War and became an official federal holiday in 1971. Many Americans observe Memorial Day by visiting cemeteries or memorials, holding family gatherings and participating in parades. Each year on Memorial Day, a national moment of remembrance takes place at 3:00 pm.
Grilled Chicken is one of my top 10 most favorite foods; I dearly love it. Nothing brings out the flavor of chicken like grilling and this recipe for Grilled Chicken is out of this world good. The smoke from the charcoal adds a taste that you can’t get with any other cooking method. I’ve always used the terms barbecuing and grilling interchangeably and to me, barbecued chicken and grilled chicken are the same things. But did you know there is a difference?
Nowadays, even though for most people the word barbecue is synonymous with outdoor grilling, in truth, grilling means you are cooking food fast and hot, directly over the fire. Barbecue, on the other hand, is cooked slow over low heat, and it’s usually reserved for the tougher cuts of meat.
Over the years, I’ve seen a number of people slather their chicken pieces with barbecue sauce the minute they put them on the grill, but the sugar in the sauce usually burns before the chicken is cooked. The secret to grilling chicken is to first season by putting a spice rub on it and then adding the barbecue sauce in the last few minutes, right before you take it off the grill.
Have I made you hungry yet and convinced you that you have to have Grilled Chicken this weekend? If so, gather your ingredients which are a chicken, butter, lemon juice, barbecue sauce, brown sugar, paprika, salt and pepper, garlic powder, onion powder and cayenne pepper.
Well then, let’s get started. First, remove the packets of giblets from the chickens if there are any. Rinse the chickens inside and out and pat dry with paper towels. Cut the chickens in half by removing the backbone, then cutting down the breast, using poultry shears, or have your butcher cut them for you.
Add all of the ingredients for the barbecue rub to a small bowl and mix thoroughly.
Mix the butter and lemon juice together in a small bowl and set aside.
Arrange the chicken halves on a baking sheet and sprinkle the barbecue rub generously on both sides of the chicken. Cover and let sit in the refrigerator for at least 30 minutes, or as long as 4 hours.
Set up your grill for direct grilling and preheat to medium, which is 325-350 degrees.
When ready to grill clean your grill grates and oil the grate to prevent your chicken from sticking.
Arrange the chicken on the grill grate, skin-side down, and grill for about 10 minutes.
Brush both sides of the chicken with the butter and lemon mixture and turn the chicken over. If your fire flares up, temporarily move the chicken to a cooler section of the grill. Cook the chicken for 8-10 minutes on the second side. Turn the chicken over and generously coat with barbecue sauce. Grill for 2-3 minutes and turn the chicken over again and coat the other side with barbecue sauce. Grill for another couple of minutes and remove from the grill.
Transfer the chicken halves to a platter and let rest for about 5 minutes before serving with additional barbecue sauce.
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