BBQ chicken

I was going to make fried chicken tonight.  But the house was a little warm and I didn't feel like warming up the kitchen any more than it already was.  So we went for BBQ chicken.

Here's what I did...

 Thaw chicken if frozen.  Do not thaw in microwave it dries them out...instead place frozen chicken in baggie (or if it was frozen in baggie leave it there) and place in a bowl of hot tap water.  Replace water every so often with more hot tap water.  Obviously don't leave the chicken out all day.  It thaws pretty fast...maybe a half hour or so.

Trim fat off chicken breasts.

Place on grill on low (my grill cooks really hot---so maybe yours is different).  Put chicken breasts on grill.  Cook for 5 minutes.  Flip over.  If one spot on the grill is cooking hotter, switch and put a different chicken breast there now.  Cook for 5 more minutes.  Flip them again.  Pour quite a bit of BBQ sauce (any kind) on top.  Spread with a spoon.  Let cook for 4 minutes.  Flip.  Repeat BBQ sauce on 2nd side.  Cook for 4 more minutes.  Serve with that same side up (If you flip them again the bottom doesn't look as nice because some of the sauce will have dripped off).  Check for doneness by removing one breast onto a plate and cutting open to see if still pink.  (or use meat thermometer.)

I only serve each person 1/2 of a breast because 1 serving of meat is 3 oz which is about the size of the palm of your hand.  My family grumbled a little at first, but now we have been doing it for years, they are OK with it.

I also made mashed potatoes.  I think I posted those directions earlier, but if not I will do a separate post here.  And yes, the lettuce is not quite as green as it should be to look pretty in a picture.  (Oh well).