Meal No. 769: Barbecued Chicken

Oh, Bon Appétit. You do me right and you do me well. This summer's grilling issue put a special emphasis on crisp juicy chicken, and I was quick to put their cover recipe to the test a couple of weeks ago. Tonight, I tried out their recipe for barbecued chicken with a homemade barbecue sauce.

I'm not guaranteeing that I've never grilled barbecue chicken here at the house before, but I sure don't remember ever doing so. I don't feel confident grilling chicken, frankly, and I've also never been that huge of a fan of barbecue chicken anyway.

But last year, when I was doing some work in Virginia Beach, the hosting principals invited me over one evening and I got to enjoy some tasty grilled barbecue chicken. It raised this possibility on my cooking radar, and tonight I got busy with it.

The process started with making homemade barbecue sauce, which was amazing. Then, I whipped up their recommended simple 4-3-2-1 rub and let the chicken sit basking in it for about an hour. I'll tell the rest in photos:

Cyprus kept me company whilst I grilled.

Why not grill the polenta and haricots verts?

It was a gorgeous night to be outside grilling.

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From Bon Appétit, July 2013:

• "The Definitive Guide to Grilling Crisp, Juicy Chicken," by Meryl Rothstein, p. 64ff.
• "Barbecued Chicken," by Alison Roman, p. 70.
• "4-3-2-1 Rub," by Alison Roman, p. 68.