If you ask me, summer is the best season to fire up the grill.
Sure, Palm Springs gets hot, but somehow standing over a blazing grill with a cold drink in hand just feels right. Summer cooking is simple, bold, and all about great ingredients kissed by real fire. I love grilling everything I can get my hands on—steaks, seafood, vegetables, peaches, pineapple, corn…even romaine lettuce. If it fits on the grill, I’m willing to give it a try.
One of my favorite summer specialties is something I lovingly call “Burnt Chicken.”
Now, don’t let the name fool you. It’s not burned—it’s beautifully charred.
I start with bone-in, skin-on chicken thighs and coat them generously in my own barbecue sauce. The sauce starts with a classic BBQ base, but I add a few of my own ingredients to make it special. One of those secret additions? Blackberry jam. It adds just enough sweetness and depth that, when it hits a screaming hot grill, the natural sugars caramelize and char into an almost candy-like crust.
The skin gets dark, crispy, and smoky while the meat underneath stays incredibly juicy and tender. It’s messy, smoky, sweet, savory, and absolutely worth every napkin you’ll need.
Whenever possible, I love cooking over a real wood fire with mesquite. There’s just something about that flavor that reminds me why I became a chef in the first place. Of course, you can make this on a gas grill too, but if you’ve got access to wood or charcoal, don’t pass it up.
One of my favorite memories involving Burnt Chicken goes back to the weekend Jenn and I got married.
For our pre-wedding cocktail party, my best man, William, and I decided we were going to make a mountain of Burnt Chicken for everyone. The only problem? The only grill available was one of those tiny portable grills that barely had enough room for a few pieces of chicken at a time.
Now picture this: I’m 6’2″, William is even taller, and there we were, two grown men folded in half over this little grill for hours, sweating, laughing, turning chicken, brushing on more sauce, and trying not to set ourselves on fire. We must have looked ridiculous. I honestly wouldn’t change a thing about that special time.
To this day, every time I make Burnt Chicken, I think about that afternoon. Great food has a funny way of holding onto great memories.
When I serve it for guests, I love pairing it with a pot of smoky baked beans and my famous “Crack Potato Salad.” Don’t worry, as that recipe has a story of its own. You’ll have to stay tuned for that one.
Until then, enjoy the summer, fire up the grill, and don’t be afraid to let a little char happen. Sometimes the best flavors come from cooking just a little closer to the fire.
Buon Appetito!
Chef Wayne