Grilling Chicken – Great Dad’s Dish
Most people associate “Dinner by Dad” to be something quick, and not necessarily delicious. Images of television fathers filling kitchens with smoke while trying to create grilled cheese sandwiches and eventually ordering take-out fill our popular media outlets. I, however, associate “Dad food” with one thing: grilled meat.
Today I give you my take on a summer favorite: grilled chicken. This meal has plagued me for many summers, often resulting in hunks of inedible charcoal, or underdone fowl that has had to get finished in the microwave.
You will need:
- Your favorite grill
- 4 chicken leg quarters
- 1 Bottle of your favorite BBQ aauce
- 4-5 tablespoons of cajun seasoning
- Vegetable oil
- Meat thermometer
Grilled Meat Prep Work
I usually buy chicken leg quarters in bulk, because they’re cheap and easy. I like to separate big bags into four pieces in large zip-top bags, and store in my freezer.
The night before you plan to feast, take your chicken out of the freezer, open the bag, and add enough BBQ sauce to cover all of the chicken. (This took an entire 8oz bottle of my favorite local specialty sauce.) Then add the cajun seasoning, zip up the bag and shake, shake, shake.
When you’re ready to start cooking, warm your grill up to 275-300 degrees Fahrenheit. If using charcoal as I do, try to position your coals to one side of the grill so you can cook the chicken over indirect heat.
From here, you will want to let your chicken cook for at least 2 full hours, depending on how thick your chicken is/heat of your grill, etc. After one hour, I like to add more charcoal to make up for any that has burned away.
When you’re an hour and a half in, go ahead and start checking the temperature of your meat. Insert the probe into the thickest part of the thigh to make sure that your chicken reaches a safe temperature of 175 degrees Fahrenheit.
The last half hour is what I find to be the best time to make any other sides. Here I’ve put some squash and red bell pepper onto a grate in order to get the good grilled goodness.
When your chicken reaches the safe temperature to eat, take it inside and let it sit for about five minutes to let it cool and collect its flavors. Add whatever sides you like with your meal. (I really enjoy the vegetables I mentioned above, and bacon-loaded mashed potatoes) and dig in! This meal is inexpensive and tasty, and will leave any dad or mom feeling accomplished for their ability to tame fire to make food. (Insert grunting noises here.)
I think of grilling as an art form that lives hand in hand with science, and by no means state that I am a master, but I’ve had good luck with this particular style of cooking.
Pair this with a nice glass of iced tea or lemonade, and you have the perfect summer dinner, and something to be proud of on “Dad’s Cooking Night” in your house.
