Sunday, March 15, 2009

Rudy's BBQ Chicken

The Spouse and I have been craving grilled food. Our grill blew over in a massive storm this winter and we were afraid it was damaged beyond repair. But, beyond being a bit battered and broken, it actually does work. Enough.

BBQ Chicken is theoretically an easy dish to make. Grill the chicken, slap on some bbq sauce, voila.

To make GOOD BBQ chicken takes a bit more. It's easy to grill up a dry chicken breast. It's easy to end up with drenched chicken. But to cook a good, moist chicken breast with a proper bbq glaze takes experience.

Fortunately I have a good bit of that!

Rudy's BBQ Chicken

3 boneless skinless chicken breasts
Rudy's Rub
2-3 tbsp Rudy's Original "Sause"

Trim chicken breasts of excess fat. Sprinkle each side with Rudy's Rub and massage rub into breasts. Let stand at room temp for 15 minutes.

Meanwhile, preheat grill to 400. Add chicken breasts to grill. Grill first side about 5 minutes. Flip. Grill other side 3 minutes. Using a pastry brush, brush sause on chicken breasts. Grill another 2-3 minutes. Flip. Brush sauce on other side of chicken breasts. Reduce heat to medium. Grill 2 minutes, flip, brush sauce on breasts. Grill another 2 minutes, flip, and slather the last of the sauce on. Remove chicken breasts from heat and serve immediately.

You'll know you've done this right if you don't need any extra sauce on the plate to moisten the chicken.

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