I have a decent “poker face”, but it’s tough to hide my disappointment when I see someone grilling/serving dried-out, boneless skinless chicken breast. I know it has its place on some menus, but chicken on the bone is so much more flavorful! If you take your time and master the technique, you’ll be saying adios to the “old beige standby”. I love all kinds of seasonings and sauces, but this tried-and-true recipe I use all year long on grilled chicken and wings. You’re going to love it!
Best Special-Sauced Grilled Chicken
- 1 Whole Chicken, Cut Into Pieces (2 Each – Wings, Thighs, Breasts and Legs)
- 1 Tbs Seasoned Salt
- 1 Tbs Black Pepper
- 1/2 Stick Butter
- 1/4 Cup Crystal Hot Sauce
- 1/4 Cup The Original Tiger Sauce
- Rinse and dry chicken pieces. Season all sides liberally with seasoned salt and pepper. You can season with anything, but one of my favorites is Butt Rub. You can find it at buttrub.com or you can also mix your own. I’ll provide some rub recipes in a another post.
- Grill chicken on medium-low heat turning often to avoid burning skin. Know your hot spots on your grill and rotate pieces as needed. You can put put the breasts on 10 minutes before the rest of the pieces since they are larger. Cook all pieces for 25 minutes. They will need another 10-15, but you can sauce through the last of the process.
- In a microwaveable bowl, melt butter and then add both sauces. I recommend Crystal Hot Sauce for spice and The Original Tiger Sauce for a sweet/hot addition. Stir together until fully mixed. This spicy-sweet sauce is not quite buffalo, but close enough that you’ll want to put in on wings too!
- Brush sauce on chicken pieces and allow to cook2-3 minutes. Turn and continue this process 4-5 times using all sauce and juices run clear in chicken.
If you follow this simple process, you’ll have savory grilled chicken with crispy skin and a spicy/sweet sauce. It might take some practice, but once you master it, you’ll make this a standby for your grilling season. Dig in!