Two-way Chicken

by zydecopaws on June 16, 2012

No chickens crossed the road in order to appear in this post, but if the neighbors can’t figure out how to keep theirs in the coop, that may not be the case in the future. Tonight’s offering was chicken thighs cooked two ways on the BS Keg, the first with a dusting of McCormick Grill Mates Molasses Bacon.

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The other batch was the recipient of the same spice mix, but then slathered with Big Butz Original BBQ sauce for the last 5 minutes of the cook.

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The rest of the meal was pretty simple; chickpea salad from a local specialty produce market and a homemade jicama-carrot salad (jicama, carrots, red bell pepper, kiwifruit, lemon juice, rice wine vinegar, fresh mint leaves, and a dash of cayenne pepper).

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Both batches of chicken were very tasty and disappeared quickly. The non-sauced batch had crispier skin; according to SWMBO I’m improving in the crispy skin department.

I assume she is talking about the chicken…

[Standard Disclaimer] – I have a business relationship with McCormicks for GrillMates but this is NOT a sponsored post (although we did get the Molasses Bacon spice mix for free). I pay full price for my Big Butz BBQ Sauce habit (but Tom occasionally lets me do science experiments with his new products before they launch). Oh, and since you made it this far into the post, don’t forget to enter our contest.

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