ingredients

  • 1 tablespoon olive oil, plus more for grates
  • 1 package cut-up whole chicken (about 3 pounds), 8 pieces
  • Coarse salt and ground pepper
  • 1 recipe Memphis-Style BBQ Sauce or store-bought
  • 4 plum tomatoes, sliced
  • Macaroni Salad

directions

Heat grill to medium-low; lightly oil grates. Season chicken with salt and pepper; grill, turning as necessary, until lightly charred and almost cooked through, 15 to 20 minutes. Divide sauce between two bowls; one for basting and one for serving. Continue cooking chicken, brushing occasionally with sauce, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees, 5 to 10 minutes. Discard basting sauce. Drizzle tomatoes with oil; season with salt and pepper. Serve chicken with reserved sauce, Macaroni Salad, and tomatoes.

Notes

Head for Dixieland with two jazzy standbys: spicy-sweet chicken and creamy macaroni salad.

MacGourmet downloadSouthern Grilled Chicken with Macaroni Salad. To import, drag image to your MacGourmet recipe box.

source

Everyday Food, Issue 46, October 2007

servings/yield

4 servings

rating