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This is a simple recipe to make bbq chicken in oven or grill without the mess. All you need is bone in chicken, bbq sauce, a dry rub and an italian dressing marinade. All the ingredients are interchangeable, it’s more about the process. Found this general process and the marinade recipe from Flavor Mosaic.

• Buy 8 bone in chicken thighs. Make sure you ask the butcher to take the skin off, this allows the rub and the marinade to get into the meat. I am sure they will since you tip them well each holiday. You do tip them dont you?
• Start by marinating the chicken the night before in Italian dressing. Here is a simple home made recipe but anything works, even store bought or a simpler version of the below. 
• The Marinade Recipe (could be store bought or scaled way back)
  • 4 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 2 limes juiced 
  • 3-4 teaspoons splenda or any kind of sweetener
  • 1 tablespoon salt (or more to taste)
  • 1.5 tablespoons cumin
  • 1.5 tablespoons garlic powder
  • 2 teaspoon cayenne pepper
• Preheat oven/grill to 425.
• Take the chicken out when you are ready to bake. Drain the liquid from the chicken and blot/wipe off excess liquid.  Add dry rub. I use the general mixture below because of its weirdish sweet and sour combo but anything works. As long as u can, but even real time works.
• The dry rub recipe
  • 20% Homemade oxroast 
  • 20% Amchur (An indian dry mango spice)
  • 15% garlic powder
  • 10% salt
  • 10% paprika
  • 15% New Orleans style rub
  • 10+% Smoked salt 
• Place a baking rack on a baking sheet (foil). The rack is key so you don’t have extra moisture and / or sticking
• Place the chicken on the baking rack or upper grill upside down and cook for 15 minutes
• Flip back to right side up and go for 10-15 more minutes. This allows all sides to be dry-ish.
•  Brush the bbq sauce (any bbq sauce) on the now hopefully almost crispy/at least dry chicken and go for 10+ minutes
• Test it…use meat thermometer should be amazing.

Updated Grill version

• Buy 10 bone in chicken thighs. Make sure you ask the butcher to take the skin off, this allows the rub and the marinade to get into the meat. I am sure they will do it, since you tip them very well each holiday. You do tip them don’t you?
• Start by marinating 3+ hours up to overnight. Here is a simple home made recipe:
• The Marinade Recipe (could be store bought or scaled way back)
  • 4 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 1 lemon juiced 
  • 6 packs of splenda or any kind of fake sweetener
  • 1 tablespoon salt 
  • 1.5 tablespoons cumin
  • 1.5 tablespoons garlic powder
• Preheat grill to 425.
• Take the chicken out when you are ready to bake. Drain the liquid from the chicken and blot/wipe off excess liquid.  Add dry rub. As long as u can, but even real time works.
• The dry rub recipe
  
  • Amchur (An indian dry mango spice)
  • New Orleans style rub
  • Brown sugar type rub as well (salmon rub)
• Place the chicken on the upper grill upside down and cook for 15 minutes
• Flip back to right side up and go for 10-15 more minutes. This allows all sides to be dry-ish.
•  Brush the bbq sauce (any bbq sauce) on the now hopefully almost crispy/at least dry chicken and go for 10+ minutes
• Test it…should be amazing 

This marinade is enough for 3 or 4 large breasts, cubed. Ideally marinate for about 8 hours

Ingredients:

3/4 cup extra virgin olive oil
juice of 1 lemon (+)
6 cloves of garlic crushed
1.5 teaspoon paprika
2 teaspoon dry thyme
4 teaspoon dry oregano
4 teaspoon salt
1 teaspoon freshly ground black pepper
1.5 teaspoon cumin
2 tbsp + fresh chopped parsley
1 whole white onion chopped (red?)

INGREDIENTS

• 2 tablespoons olive oil
• 1 1/4 pounds (600 grams) scallops
• 2 tablespoons unsalted butter, divided
• 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
• Salt and fresh ground black pepper to taste
• 1/4 cup dry white wine
• 1 cup heavy cream
• 1 tablespoon lemon juice
• 1/4 cup chopped parsley

INSTRUCTIONS

1. Thoroughly pat dry with paper towels.
2. Heat olive oil in a large pan over medium-high heat until hot and sizzling. Add the scallops in a single layer  
3. Season with salt and pepper to taste and fry for 3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute)
5. Pour in wine and bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
6. Remove pan from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley

1. 2.5 lbs of skin on chicken thighs
2. Salt and freshly ground white pepper to taste
3. 2 tablespoons olive oil
4. 2 tablespoons butter
5. 6 tablespoons finely chopped shallots
6. 2 teaspoons finely chopped garlic
7. 4 teaspoons finely chopped fresh tarragon, or 2 teaspoons dried tarragon
8. 4 ripe plum tomatoes cut into small cubes + 14 oz canned tomatoes, drained and chopped)
9. 1/4 cup red wine vinegar
10. 1/2 cup drained capers
11. 1 cup dry white wine
12. 1 tablespoon anchovy paste
13. ¼ cup chopped fresh parsley leaves

1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
3. Blend well, bring to a boil
4. Remove chicken and sear in separate skillet
5. Put back in pan and then cover and simmer for 9 minutes. (or til done but not overcooked)
6. Sprinkle with parsley and serve.

here is the shit 

ingredients

• 8 oz pad thai noodles
• 3 tbsp brown sugar
• 1/4 cup fresh lime juice
• 1 serrano chile
• 1/4 cup canola oil (lose the gun)
• 3 large shallots thinly sliced
• 3-4 garlic cloves minced
• 12 oz medium to large shrimp
• 2 eggs (beaten)
• 4 scallions (thinly sliced)
• Chopped cilantro for serving
• 2 tbsp asian fish sauce

Process: (not the 76’ers)

1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 5 minutes. Transfer the noodles to a colander and drain, shaking and tossing the noodles once or twice.
2. Meanwhile, in a small bowl, whisk the fish sauce, brown sugar, lime juice and chile. Set aside 
3. In a large nonstick skillet, heat 2’ish tablespoons of the oil until shimmering. Add the shallots and cook over high heat, stirring occasionally, until lightly browned, about 3 minutes.Add the garlic, cook for 1 min so as not to burn
4. Add the pad thai noodles and stir-fry until heated through, about 2 minutes.
5. Add the shrimp and cook, stirring occasionally, until a touch under-cooked 
6. Pile the noodles and shrimp to one side of the pan (away from you) and add a tablespoon of oil to the empty side of the skillet to cook the eggs in.  Add the eggs and cook to 50-75% done. At this point you are cooking the eggs in a small corner of the skillet at a major slant so as not to get the oil into the other stuff
7. Add the scallions and toss everything together, keeping the eggs relatively intact.
8. Add the fish sauce mixture and lightly stir-fry until the noodles are evenly coated, 1-2 minutes.
9. Top w cilantro and a splash of lime