Grilled Chicken Dinner - with steps in Real Time!

The juiciest chicken on the grill starts with chicken on the bone... I always cook 6 thighs for two of us, so there are leftovers!

CORN????!!! Yep, there are few things in life as wonderful as fresh summer corn. A few bites of an ear of corn was not reason for morbid obesity. Do not slather on mayonnaise and or butter and its fine. Psssst, its a VEGETABLE. Would I nibble a cooked from frozen cob or from a can, nope, but tender summer corn is worth it. 

Real time steps in preparing a meal on the grill.
  1. preheat grill
  2. blend rub and season chicken
  3. arrange chicken on grill
  4. blend bbq sauce in a pot for a simmer
  5. put corn on to cook
  6. turn chicken
  7. make tomato salad
  8. turn chicken and baste with sauce
  9. set table with napkins, silverware and plates
  10. drain corn - stack in serving bowl, put corn and tomatoes on table, and last step is to transfer chicken to platter and place in center of table.
SML's BBQ Rub
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
SML's Quick BBQ Sauce
  • 1/2 cup Heinz low sugar ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup Splenda brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • Lightly coat grates with non stick cooking spray; preheat grill to high.
  • Blend BBQ rub and use to season your chicken on both sides
  • Arrange chicken pieces on grill, lower cover and cook, turning frequently, until chicken registers 165 degrees (160 degrees for breast) on an instant read thermometer, 10 to 15 minutes.
  • Meanwhile, bring ketchup, vinegar, Splenda, Worcestershire sauce, chili powder and garlic powder to a simmer in a small saucepan and cook stirring occasionally, until slightly thickened and reduced to about 1 cup, 4 to 6 minutes - season with salt and pepper to taste, transfer sauce to a bowl.
  • Cover corn with water and bring to a boil over high heat - cook 6 to 8 minutes while chicken is grilling.
  • Cut grape tomatoes in half and toss with a creamy type dressing and set aside in refrigerator.
  • Baste chicken with the sauce, until chicken is glazed, 2 to 3 minutes more. Serve with remaining sauce on side.

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