Last night our son Jack, master barbecue chef in his own right, tried an experiment. It turned out to be really delicious.

Chicken parts-thighs, drumsticks, breasts, etc.
1 lemon, juiced and squeezed on the chicken
Dry spice rub: cayenne pepper, turmeric, onion powder, salt, fresh-ground pepper

Grill on an outdoor barbecue or indoor oven broiler slowly over medium heat. About 45 minutes or so, until it reaches 180 degrees with an internal thermometer.

10-15 minutes before it is done, brush all sides lightly with barbeque sauce, if desired.

It’s great to also barbecue some sliced vegetables on wooden or
metallic skewers on the grill at the same time. Summer squash, zucchini, cherry tomatoes, celery, mushrooms, green, yellow and/or red peppers,  what have you –  things you like.

 Corn-on-the-cob, husks still on, are also really yummy on the barbeque grill.

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