Rinse the chicken pieces with water and drain on paper towels or in a colander. Keep the skin on to provide juicy chicken instead of dried out burnt chicken meat. Place on a platter or large baking sheet.
Season with Garlic Powder, Sea Salt and Tony’s Creole Seasoning. Sprinkle on both sides if you wish. We just seasoned on the skin side.
Place on the grill opposite the charcoal - off the direct heat. Grill for 25 minutes, then pat on a generous portion of BBQ sauce. Continue grilling for another 20-30 minutes. Chicken’s internal temperature should reach a minimum of 160 degrees in the thickest part of the meat.
Remove from grill onto a serving platter. Allow to sit for 5 minutes or so to soak in the great flavor.
An easy cajun recipe, barbeque chicken would be a great outdoor delight. All you need to do it is to follow the simple way of preparing the dish with Beryl Stokes. Enjoy this grilled recipe with onion rings and fresh salad.