A really easy way to get crowd pleasing chix is to marinate in Wishbone eye-talian dressing - for at least several hours and I've done it overnight - take out of marinade, let sit uncovered in fridge for a couple hours then cook. Sometimes I'll hit it with a little Montreal Chicken seasoning. You can baste with the WB towards the end - either use fresh dressing or boil off the marinade for 10-15 minutes to kill the nasties before letting it get near anything. I'm usually pretty uncaring about how hot I cook chix, but seems like this stuff will burn a little if you go too crazy with the heat. Anyway, it's very simple and folks love it.
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50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
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