Ron Wilson

Ron Wilson

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Rita helping you Memorial Day picnic this weekend

here’s a full proof way to grill chicken for that Memorial Day picnic - and it’s good even at room temperature.



1 cup favorite barbecue sauce

6 chicken legs and thighs, skin-on, bone-in, about 3 1/2 to 4 pounds - season with salt and pepper to taste, and a bit of garlic powder if you like.


Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down to low or off, lower cover and heat for 15 minutes.)

Meanwhile, combine barbecue sauce with 1 cup water and stir to combine. Set aside.

Put chicken on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes or so, and brushing with the thinned barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill and let them cook for 15 to 20 minutes more, or until a peek inside shows that the meat no longer has any red at the center.

Move the chicken back onto the hot side of the grill and baste with sauce again, turning the meat a few times. Remove to a warmed platter and serve.

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