Summer Grilling At Its Best - Really Good BBQ Chicken

Nothing makes my husband happier than grilling. He has become a true grillmaster. This Sunday Dinner inspiration is easy, incredibly flavorful and perfect for those summer days when you want to enjoy the outdoors and a wholesome meal. I love the smell of burning coals, because it indicates summer is in full swing (truth be told we grill all year long).

Brine Prep (Saturday or early Sunday morning)

Brining is an important step in making succulent chicken especially when cooking over the high heat of the grill. You can use this all-purpose brine for any recipe so that your chicken doesn't dry out. Feel free to add your favorite herbs for even more flavor (depending on what's around the house or fresh in my herb garden, I throw in parsley or thyme).

• 2 quarts water
• 2 tablespoons of kosher salt
• 1/4 cup of brown sugar (light or dark)
• 2 cloves of fresh garlic
• 1/4 honey
• 6 chicken legs/bone in/skin on (you can use whatever parts of the chicken you favor)

Mix the ingredients very well. You can use whatever container you prefer or even a gallon plastic bag that seals well.

Really Good Barbecue Sauce

• 2 slices of bacon
• Olive oil (extra virgin)
• 1/2 onion chopped finely
• 2 cloves of fresh garlic chopped finely
• 2 cups of ketchup (we prefer Red Gold because of the distinct tomato flavor)
• 1/4 cup brown sugar (light or dark)
• 1/4 cup molasses (blackstrap is the best)

*If you don't like molasses substitute honey in the same quantity.

• 1 tablespoon of apple cider vinegar
• 1 tablespoon of Worcestershire sauce (I prefer Lea & Perrins)
• 1 tablespoon dried mustard (dried has a more concentrated flavor than wet in this recipe)
• 1 teaspoon paprika (smoked is preferred)
• 1 teaspoon of fresh ground pepper

Heat the olive oil in a saucepan over medium heat. Add bacon and render the fat. Remove the bacon and add the garlic and onions and slowly cook until they are translucent. About 5 minutes. Add the remaining ingredients and stir. Turn the heat down to low. This sauce will burn very easily because of the sugar content. You should simmer it about 20 minutes, stirring frequently. You can reserve a portion of the sauce for dipping the cooked chicken in when it comes off the grill.

Take the chicken out of the brine and pat dry with paper towels. Arrange the chicken on the grill so it cooks over INDIRECT heat otherwise you will char it. Slow cook for about 30 minutes depending on how many coals you are using (or the temperature if you are using a gas grill). My husband added a few too many coals in the picture below, so it cooked a bit faster. You will turn the chicken midway through to ensure even cooking. (Cook with the lid on the grill.)

About 10 minutes before the chicken is fully cooked you want to brush the sauce on liberally. The sauce will cause a flare-up if drippings fall through the grate, so be careful.

Cooking any meat on the grill is tricky. You really can't leave the grill unattended. Babysitting the cooking process enables a perfectly cooked product. Poultry should be cooked to 165 degrees at its thickest part.

Prepare your favorite potato recipe and whatever fresh vegetables are in season (corn on the cob?) and you have a meal that is sure to impress your Sunday guests. I love eating outside (al fresco) during the summer. We rotate who brings what each Sunday. I'm hoping someone brings strawberry shortcake to top off this meal!

Adapted Recipe from Tyler Florence