Guys! It’s warm outside! We went to Vernon for the weekend, and came back to find summer had finally arrived in Edmonton. Yessss! So naturally our first order of business upon our return was to go buy ourselves a big old box of meat at Acme and start barbecue season.
Tuesday night I worked late and then had taekwondo, so dinner was squeezed quickly in between. I grabbed a pound of ground beef and split it in half, then diced up a bit of bacon and formed two bigass patties with bacon centres, because I love myself (and was about to do a really tough hour-long workout) and threw them on the grill. Then I fried up some eggs, chopped some tomatoes, and served it with some basic steamed veggies. Yummm.
Wednesday night I had a little more time so I thought I’d do up some chicken thighs. As my oven was pre-heating, it occured to me that I could skip making my kitchen even hotter with the oven and just do them in the barbecue. Here’s a method for delicious, juicy, crispy-skinned chicken thighs on the grill:
BBQ Chicken Thighs
– Light up the BBQ, turn all burners to high, and allow to preheat with the lid down for 5-10 minutes
– Season up your chicken thighs with salt and pepper (at least) and/or seasoning blend of your choice. Allan was in the mood for something hot, so I used Piri-Piri spice blend.
– Grab a cake pan that would be large enough to hold all your chicken (but don’t put your chicken in it). Instead, fill it up halfway or so with some liquid. I used beer.
– Turn off the burner(s) on one half of your bbq and leave the other side going on high.
– Place the plan full of liquid on the side of your bbq that is turned off, and place the chicken thighs on the rack directly above the pan.
– Close it up, and check back in about 50 minutes. Use a meat thermometer for perfect cooking.
– Give yourself a pat on the back for delicious crispy chicken.