Post by James Rhea on May 17, 2012 12:58:10 GMT -7
1
sheet Reynolds Wrap® Non-Stick Foil
6
chicken pieces
1
cup barbecue sauce
HEAT grill to medium-high (400° to 450°F).
PLACE sheet of foil with holes* on grill rack with non-stick (dull) side towards food. Arrange chicken on foil.
GRILL covered 10 minutes. Turn chicken; brush chicken with barbecue sauce. Grill 10 minutes; turn chicken. Brush again with barbecue sauce; continue grilling until chicken is tender and reaches 180°F. Discard any remaining sauce.
REMOVE chicken from foil sheet; allow juices on foil to cool before handling.
*REYNOLDS KITCHENS TIP: The easy way to make drainage holes in the non-stick foil is to lay a sheet of foil over the rack of a cold grill, a broiler pan, or cooling rack. Make holes in the foil with a grilling fork or carving fork. Place the sheet of foil on a preheated grill.
To make variations on All-American Barbecue Grilled Chicken:
Southwestern Barbecue Sauce: Add 2 teaspoons chili powder, 1 teaspoon dry mustard, 1/4 teaspoon garlic powder and 1/4 teaspoon cayenne pepper to barbecue sauce. Grill as directed above.
Tangy Sunshine Barbecue Sauce: Add 2 tablespoons orange juice concentrate to barbecue sauce. Grill as directed above.
Number of Servings: 4-6
Source all American Grill
www.reynoldskitchens.com/grilling/recipes_category.asp?cat=chicken&id=1