10 pounds of chicken (We’re talking chicken pieces: leg/thigh combo, split breast, just legs, anything will do. But keep it on the bone! It’s so much more flavorful like that!)
Juice of 2 limes
To make this chicken dish foolproof, you have to be one step ahead of the chicken. Before you ever turn the BBQ on, place all of the chicken in a large stockpot filled with water.Do not add seasoning. Chicken and water, that’s it. Boil for 20 minutes.
This will ensure the chicken is moist, tender and cooked through when you complete the cooking on the BBQ. After twenty minutes,remove chicken from broth. Do not discard water! Broth can be refrigerated or frozen for future MakeDinner
recipes! Feel free to add one large onion, chopped, and a few carrots, chopped, to the broth, continue to boil for another 10 minutes and you will have the perfect chicken soup starter! This recipe is a two for one!
Once you have removed the chicken from the water, allow it to rest and for about 5 minutes. If making ahead, chicken can be cooled and refrigerated overnight and placed on the BBQ the next day. This is a great time saver! Squeeze lime juice
over chicken pieces and cover generously with spice rub (recipe below).
3 Tbsp. garlic salt
3 Tbsp. onion powder
1 Tbsp. black pepper
3 Tbsp. paprika
Combine all spices in a bowl and distribute generously over chicken. Don’t forget to season both sides! When chicken is seasoned, BBQ over medium heat for about 8 minutes per side. Delicious and the perfect taste of summer without making the cook sweat!
Photo above: Grilled Garlic Paprika Chicken served with a side of grilled yellow squash from the garden! Season squash with spice rub and throw on the grill. Easy!