All About That Baste

The best thing about summer is grilling out. I could do it every single day. And one of my all time favorite foods on the grill is chicken. Barbecue chicken. That super tasty, sticky sweet red sauce like mama used to make. Not just any BBQ sauce, but the sauce that gets all gooey as it cooks on the chicken and makes you lick your fingers and use ten napkins. I mean seriously folks, who wouldn’t want to partake of a meal with these little beauties?!?

Grill It Up!

Grill It Up!

Before you slather on that amazingly yummy BBQ sauce you have to cook the little chickies until they are almost completely done. Why? Because that sauce will burn to death if you leave it on too long over the coals, and nobody, and I mean nobody, wants burnt BBQ sauce on a juicy chicken thigh. See these chicken thighs? God gracious, don’t they look delectable?! Slightly seasoned and golden brown on the outside, juicy and tender on the inside – yuuum-my. If you don’t want to make your own sauce using ketchup, brown sugar, Worcestershire sauce, plus some other goodies, you can cheat a little. Try Sweet Baby Ray’s Honey Barbecue for a sweeter, more sticky BBQ sauce or if you like to spice things up a bit, go for the K.C. Masterpiece Private Stock. It’s sweet but with a serious kick.

Finger Lickin' Good!

Finger Lickin’ Good!

Back to the chicken… Once they are golden and crispy, you baste the thighs with the sauce and let them grill just a touch longer. The goal is for the sauce to thicken in the heat of the grill and really stick to the chicken. If you do it right it will be so irresistible you won’t be able to eat just one! Now that’s finger lickin’ good!