Re: Memphis BBQ Chicken and White Rice
I decided to cook today to save a few pennies, and had some chicken in the freezer. After defrosting overnight, I figured I’d throw something quick together. I usually broil chicken and throw some sauce or spices on top, but my roommate suggested I bake the chicken. I put the chicken in for 30 minutes at 325 degrees fahrenheit, flipping the chicken over at the halfway point. I basted the chicken once it was cooked with Charlie Vergos Rendezvous BBQ sauce, which my cousin brought back from Memphis, and baked an additional 5 minutes for color. I added another layer of sauce at the end, and heated up some white rice (consequence of Asian upbringing) to accompany.
The Rendezvous sauce had a sharp, tangy kick to it that I really liked. The chicken was chewy, though, and I think I prefer it more broiled than baked. I really wish I had a grill, though. That would have been perfect. The closest thing I have is a George Forman (I love that grill - it kept me alive for 4 years in college!). Despite this, the chicken was enjoyable mainly because of the sauce, and I’d probably make it again.
- Wes
