Grilled Chicken Recipe

Baking the chicken ahead of time makes this grilled chicken virtually foolproof, and it's especially tasty with fresh corn and tomato salsa. Serve with your own favorite potato salad or pasta salad and a big pitcher of iced tea.

Easy Grilled Chicken

If you're short on time, follow the cooking instructions using your favorite purchased sauce.

• 6 pounds chicken parts, bone-in
• 2 teaspoons vegetable oil
• 1 medium onion, chopped
• 1/4 teaspoon ground ginger
• 2 small cloves garlic, minced
• 2 tablespoons chili powder
• 1 can (14.5 ounces) tomatoes
• 1/4 cup cider vinegar
• 2 tablespoons packed brown sugar
• 2 tablespoons molasses
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt

Rinse chicken parts; pat dry. If desired, remove skin. Place chicken parts in a large roasting pan; cover tightly with foil. Bake at 425° for about 60 minutes, or until juices are clear.

Meanwhile, in a large saucepan, heat oil. Sauté chopped onion until tender and golden brown; add ginger, garlic, and chili powder and cook for another minute, stirring constantly. Remove saucepan from heat; stir in remaining ingredients. Blend or process the sauce mixture in batches; return to saucepan and heat to boiling. Reduce heat and simmer gently for about 10 minutes. If making ahead, refrigerate chicken and sauce until grilling time.

Grilling Directions:
Place chicken on grill over medium heat; cook for about 10 minutes, turning to cook each side equally. Brush with the barbecue sauce and cook an additional 10 minutes, turning and brushing with the sauce as chicken grills.
Serves 6.

Fresh Corn & Tomato Salsa

If you have the time, roast or grill the ears of corn to char.

• 2 cups fresh corn kernels, about 4 ears
• 1/2 tomato, seeded and chopped
• 1/4 cup chopped purple onion
• 1/4 cup chopped red bell pepper
• 2 tablespoons chopped fresh cilantro
• 1 small hot chile pepper, finely chopped (optional)
• juice of 1 lime
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• dash ground cumin

Combine all ingredients in a non-reactive bowl. Use immediately or cover and refrigerate overnight.
Makes about 3 cups.

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