Fool proof barbequed chicken for the fourth

ALBUQUERQUE (KRQE) – Barbequed Chicken is a staple for the Fourth of July, but sometimes getting it just right can be tricky even for seasoned backyard chefs.

La Posada de Santa Fe’s Chef, Todd Hall, joined KRQE’s This Morning team to give simple tips on how to prepare your chicken to perfection this upcoming holiday.

The first step is to marinade your chicken for at least 24 hours, Hall recommends 48 hours. Purchasing a marinade from the store is okay, but making your own can add that creative touch and make your chicken all you own.

As Chef Hall reminded us, our palettes can only recognize four tastes, sweet, sour, salt and bitter. So when making your marinade it is important to have equal parts of all four. Hall uses chipoltle sauce, oyster sauce, fresh squeezed lime juice, and honey at 7 ounces each. By preparing the mix in a bag, mixing it together is easy and can be used as the marinade bag too. This also helps to keep up with the clean-up.

Let that sit for at least 24 hours before putting it on the grill.

Watch above for grilling tips for your Fourth of July celebration. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Users who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

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