The skin helps keep chicken moist while grilling and can be removed easily before serving or at the table. Keep the thinner edges of the breast toward the cooler edge of the fire. The chicken is done when the juices near the bone run clear.
Really great chicken with lots of flavor. Mine marinated 3 hours and since I don't have a grill, I browned the breasts (only made 2) in a my grill pan, then finished them in a 375 oven for 40 minutes, basting with the sauce. I agree that no extra salt is needed, and I actually skipped the barbeque sauce in favor of a small amount of catsup and a dash of garlic. Chicken came out moist and delicious, and I served with steamed yellow and green summer squash and a simple salad. Salsa is great, though the Pickapea sauce turns it an unpleasant color. Next time, I'll just add chopped jalapeno.
Marinated for 1.5 hours - probably will go 2 hours next time. Good flavor and very tenderizing. The 30 minutes timing on the grill is perfect. I used Stubbs Spicy BBQ for an extra kick plus it does not contain high fructose syrup. This is a great dish for company and sailors!
This is one of my go-to recipes when we have people over to BBQ. It's fabulous. I serve with jasmine rice and salad. I use boneless, skinless breasts and it turns our great.
The relish is delicious, but the chicken came out super salty (even my husband, who adds salt to everything complained). I would skip adding the salt to the marinade since most barbecue and hot pepper sauces have plenty of salt in them.
