It's been just barely shy of seven years since I grilled barbecued chicken (all the way back to Meal No. 2216!), and I definitely felt out of practice. But I celebrated the first Friday night of September by loading up the Weber's grates with a whole mess of prepped blackened-spiced bone-in chicken thighs, which got glazed with a homemade barbecue sauce (ingredients in photo below!).
The finished product wasn't quite deeply flavored, but those thighs were still pretty darned good. Of course, when I also make a batch of mac and cheese, there's going to be some gallant noshing of the grateful kind.
We'd warmed up again that day, bringing back the feeling of summer with a spike in humidity. I knew I needed to undertake a vigorous walk but was surprised that I pulled off the rare six-miler and even kept the pace at about 14 minutes per mile. I ran some of it, badly, in short little bursts, but otherwise it was just maintaining a jaunty rhythm with the help of a well-chosen Pandora station pumping tunes into my earholes. Since our pooches can be so sensitive to how we ourselves are feeling, perhaps they took on my pooped persona on my unwitting behalf.
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.
"Homemade BBQ Sauce," from Alison Ebright "Ali" Martin of GimmeSomeOven.com. [Published 03 July 2014 / Updated 17 April 2020]
"Willie Mae's Mac and Cheese," shared by Willie Mae's Scotch House of New Orleans via Good Morning America. [Published 19 May 2020]
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