To me, barbecued chicken tastes better in the heat of summer than any other time of year. It’s perfect for a buffet or picnic. But to satisfy my taste, I started a quest for a lighter, bronzed rendition of barbecued chicken; no thick, cloying, totally tomato-based sauce for me.
Here’s a barbecued chicken redolent of garlic, sage and rosemary. It’s best marinated overnight so the flavor permeates the chicken. To barbecue, use the indirect method. This means that you have to arrange your fire or heat so that it is hottest away from the chicken, surrounding it but not under it. The chicken will burn over direct heat.