Lew’s BBQ Chicken

When it comes to barbecued chicken, everyone wants that nice thick glaze of Lew's sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks."

1 Response

  1. Le Baleux
    Simply a smiling visitant here to share the love (:, btw great design and style.

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