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last_stand said:

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sptsman said:
Sometimes simplicity is best

My go to method is cut up chicken and/or leg quarters. Trim the excess fat and skin. Get the coals on the Weber to medium heat. Lightly pepper the chicken on both sides Put the chicken on for about 2-3 mins on each side then start the garlic-butter basting. I coat the each side every time I turn it and I turn it every 4-5 mins until you see the meat by the bone start to pull away, usually about 35-45 mins (depending upon fire heat, chicken piece sizes, lid on or off most of the time, etc...). The chicken on the inside is moist and cooked to perfection. The skin is crispy but not burnt and has a garlic butter flavor that will make you want to smack your mama!!

The garlic butter baste is just a stick of butter, a stick of margarine (cooks better on the skin and less scorching, if you get a fire) and garlic powder to the extent you like it. Heat it on the stove top slowly (whilst coals are getting hot). The only time this is a biatch is when it is cold outside. It tends to want to go back to it's solid form... Since I grille 12 months a year, I tend to reserve this method for warm weather, where I can leave the garlic butter baste outside for the whole process...

Try it sometime...

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I'm gonna try that but no way with margarine....like all I need is more butter in my life.

Another great way for grilled chicken is to whip up a few egg whites, 12 oz of beer and 2 or more tablespoons of derkees and dip as you cook accordingly. Pretty tasty.

As for sauce hell yes....a few meats are made for it. I get it by the gallon from a local couple and with just a shot of bourbon on top it's killer good.

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You could probably use olive oil instead of butter. I made some more the other night with bone in thighs. Used real butter and minced garlic. Cook the garlic in the butter and basted every time the chicken was turned. Turned out great with crispy skin. Haven't used bbq sauce since I started using the garlic butter.

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