This week’s recipe for grilled chicken doubles as a cooking hint. It comes from Sally DeWeese, of Traverse City, a frequent contributor to this column. She says the recipe/cooking method helps solve the problem of chicken that dries out when cooked on the grill. Marinating and basting the meat first keeps it moist and gives it extra flavor, she says.
Quartered chicken, chicken leg quarters or chicken breasts
Swanson’s Low Sodium Chicken Broth (available at local groceries)
Sam’s Joint BBQ Sauce (available at local groceries)
Marinate chicken in broth for 4-6 hours. Baste with joint sauce and cook slow on the grill, at least an hour.