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Herb Chicken Thighs with White Barbecue Sauce

Herb Chicken Thighs with White Barbecue Sauce

Prepare yourself for a juicy treat of chicken thighs rich with herbs! The herb mixture grills dark to crispy perfection. The white sauce for dipping and dabbling adds a beautiful pop of flavor that compliments the spicy herbs. This recipe is from a Southern Living. My wife cut it out several years ago. It has become a staple around our house as has the white sauce. NOTE: The white sauce is a versatile condiment that we save and savor with flank steak, burgers, and even as a substitute for mayonnaise on a sandwich- its that good. It was developed by Test Kitchens Professional Pam Lolley.

Grilled Wicked Wings

Wicked Wings

GrillGrates grill great wings. Go for longer grills at lower temps. Set up your tailgate and tend to the wings every 5-10 minutes. Drink your first couple of beers and when you are ready to settle down you’ll have great grilled wings to compliment your next few beers.
Great for TAILGATING! Wings can be pre-seasoned in a big ziploc and ready for the grill the moment you have the grill set up and warmed up to LOW.

Spatchcocked and Brined Grilled Turkey

Spatchcocked and Brined Grilled Turkey

Spatchcocking has really gained interest in the last few years. It’s a Grate way to cook a bird much more evenly and in less time! Why not take your turkey outdoors this year and free up the much coveted oven space during this holiday season? Have your butcher spatchcock the turkey for you if you are not confident in your own abilities. The brine is quick and easy yet it adds a tremendous amount of flavor and helps retain moisture.

Grilled Spatchcocked Duck

Grilled Spatchcock Duck

Spatchcocking has become one of our favorite ways to prepare poultry for grilling. The flattening out of the bird expedites the cooking process and makes it a natural for grilling. Due to the increased surface area being exposed to the grill the flavor of a spatchcocked bird is amazing and the cook time is reduced by up to 20%. For this recipe featuring duck, we had to rethink a traditional spatchcock and modify it slightly. The leg quarters of the duck need more cook time than the breasts so they are removed from the bird and cooked independently from the breasts and wings. This method allows for greater control and is ideal for a two zone grill set up.

spatchcock chickens

Spatchcock Chicken on the Grill

Spatchcock Chicken has become our favorite way to grill chicken. Spatchcocking involves grilling the whole bird after cutting out the backbone and removing the breastplate. Everything grills even and juicy to its appropriate temperature. The thighs and wings are just as juicy as the breast meat. Technical note: Spatchcocking is different from butterflying. Butterflying involves splitting the bird from the breast (front) rather than from the back.

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