Good Lord. I still feel somewhat nervous from a lack of experience with grilling chicken, but the Memphis Rub and the homemade barbecue sauce that were key players in tonight's grilled chicken thighs made me feel like the master of this domain. It was super fantastic, perfectly cooked, full of potent complementary flavors...all-in-all, a great Monday night dinner at the Roediger House.
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.
"Memphis Rub," from ALIKAT695 on allrecipes.com, with helpful modifications as suggested in the reviews from naples34102.
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