Barbecued Chicken

I decided to have 40 close friends over for a post-parade 4th of July barbecue, and the first choice for the menu was chicken, marinated and grilled with the help of my friend Peter, who drove 50 miles to have a relaxing afternoon at a barbecue, only to discover that he was being put to work. (Thanks again, P.) Peter also reminded me that it's very important to trim excess fat off the meat "so you don't get quite as many grill fires."

It's important to pick the right piece of chicken. You want something that won't dry out before it's cooked, and for that reason, chicken breasts are not a good choice. They also tend to be relatively tasteless, as most chicken is slaughtered long before it develops and flavor. For that reason I prefer chicken thighs and sometimes drumsticks.

It's also important to use a good marinade.


Sure, you can make your own, but I can get this great Goya Mojo Criollo at Holiday Market from two dollars and change. Two bottles easily did 20 lbs of chicken. It contains orange juice, lemon juice, garlic, pepper, and other spices, and results in a very tender and flavorful chicken. I also used some to marinate and bake leftover chicken the next day.

Last, invite friends who will bring lots of good side dishes and desserts.