It was a high school romance that, like many romances of youth, came and went in the blink of an eye. Bryson’s mom made a delicious and ridiculously-easy barbecued chicken and I managed to snag the recipe before the teens went their separate ways. For that I give thanks to Bryson and his mom. Summer days at the beach just wouldn’t be the same without Bryson’s Chicken.
Talk not of wasted affection; affection never was wasted. – Henry Wadsworth Longfellow
12 boneless chicken thighs
2 cups sweet chili sauce (Mae Ploy brand is available in the Asian section of the grocery store)
Separate the chicken into two separate large ziplock bags.
Pour 1 cup chile sauce into each bag.
Marinate in the refrigerator for at least 2 hours or until ready to BBQ.
Using tongs, remove chicken from bags and place directly on medium hot BBQ or grilling pan. With a pastry brush, generously add more sauce to the top of the chicken.
The sauce will caramelize from the heat so watch carefully to avoid burning. When the chicken is crispy and brown, move to cooler part of grill to cook through.
Cooking time will vary depending on the size of the chicken pieces and the heat of the grill but they should cook about 30-40 minutes on medium hot grill.
Note: When I don’t want to get an outside grill going, I put a rack in a large pan and cook the chicken on the rack in a 450 degree oven for 30 minutes. Then I broil for 10 minutes or until the chicken gets nice and brown on top.