Barbie Cue 2

No doubt about it: bone-in chicken makes for a lovely, moist baked or grilled chicken, most especially tangy, tasty barbecue chicken.

But as I find dealing with the bones in bone-in chicken to be a bit of a hassle — and also, because I don’t want to pay for the bone and the skin (unless it’s a good sale, making it a good deal) — I more often than not have boneless, skinless chicken breast and lean boneless pork chops on hand.

Barbecued chicken and barbecued pork chops are easy to prepare — you can grill it, or, if you don’t have a grill or if the weather isn’t conducive to grilling, prepare it solely in the oven. Baking it covered helps maintain moisture.

Barbie with Red Hair Circa 1963

A drawback of barbecuing lean, boneless, skinless chicken breast or lean, boneless pork chops, though, is that the meat can end up dry and chewy instead of moist and flavorful. So one day, I got the bright idea of making a kind of marinade for the chicken breast or chops simply by using the same seasonings as I do for bone-in chicken or pork ribs, but adding in some canola oil and vinegar to turn it all into a marinade. This lets flavor and moisture seep in while it slow marinates, which maximizes flavor without having to drown the chicken in barbecue sauce.

One easy recipe for two different meats — almost like two girls for every boy! 😉 (Go on, give it a listen and maybe sing along — you know you want to! It’ll put a bounce in your step 😉 )

Moist Barbecued Chicken or Boneless Pork Chops (Number of servings depends upon quantity of chicken or chops and the size of the appetites you’re feeding!)

  • Boneless, skinless chicken breast or lean, boneless pork chops
  • Vinegar (suggest white or apple cider vinegar — or balsamic, if you’re wanting a sweeter flavor)
  • Canola oil
  • Seasonings to taste: chili powder, cumin, Tobasco sauce, cayenne pepper, garlic powder, onion powder, and paprika
  • Your favorite BBQ sauce (if desired)
  1. In a non-reactive (non-metal) container (I like to use a zip-top gallon-sized food storage bag), mix together, depending upon amount of meat you have, a healthy splash of oil and an equal measure (or a bit more) of vinegar. (I usually start off with approximately a couple of tablespoons of oil). Add in seasonings to taste and mix/stir/shake together thoroughly. Add a splash of water (or beer) if desired.
  2. Let meat marinate in mixture, turning every so often to ensure all meat is coated, for desired amount of time (at least an hour, but generally not longer than 8 or 10 hours). Marinate in refrigerator. If grilling, remove from refrigerator about 30 to 45 minutes before grilling to allow meat to lose the chill from the ‘fridge. (This will help it brown better.)
  3. To Grill: Remove meat from marinade. Grill over medium-high heat, brushing with favorite barbecue sauce, if desired, until fully cooked.
  4. To Bake in Oven: Remove meat from marinade and place in baking pan. Cover and bake at 325F for 30 to 45 minutes or so. Uncover, brush with favorite barbecue sauce, if desired, and bake, uncovered, at 325F until fully cooked — about 15 to 30 minutes or so. (Baking time depends upon thickness of chicken breast or chops.)
  5. If you want to use any leftover marinade as a sauce on the meat, bring it to a full boil and boil for 1 to 2 minutes. Otherwise, discard marinade.

This tastes as yummy as it smells — and isn’t dry at all. 🙂

About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Chicken, Grilling, Main Dish, Pork and tagged , . Bookmark the permalink.

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