Frank Happ's Chicken

Frank Happ's Grilled Chicken: A Taste of Culinary Genius

My husband, Frank, was a culinary magician. He could whip up the most incredible Chinese dishes, surprising everyone with his expertise. But one of his masterpieces, the one that still haunts my taste buds, was his grilled chicken. It was a revelation – juicy, flavorful, perfectly cooked. For years, I’ve attempted to recreate his magic, tweaking and experimenting until I finally, I think, cracked the code.

The key to Frank’s success, I've discovered, lies in the details. It's not just about throwing some chicken on the grill; it's about understanding the nuances of time, temperature, and, of course, the perfect marinade. Frank used only chicken wings and thighs – dark meat, rich with flavor and naturally moist. He always insisted on plump pieces, generously coated in skin and fat, the secret to that incredible succulence. He would patiently explain how the skin rendered its fat, basting the chicken with a flavorful mixture he’d whip up moments before grilling. The fat and juices were crucial to his recipe; they were the heart of the dish.

What makes his recipe unique is not just the meat selection but also the technique of the two-stage grilling. A hot-and-cool approach, he called it. First a quick sear, then a slower cook, ensuring even cooking throughout, and finally, that last touch of high heat to finish it off – creating a mouthwatering crust without compromising on the juicy interior.

Grilling chicken is an art, a dance between fire and food. Too much heat and you end up with a charred, dry mess. Too little and you risk undercooked meat. I remember Frank patiently instructing me on maintaining the right temperature; it wasn’t just about the heat of the flames, it was also about the positioning of the chicken, turning them at just the right moment, and basting religiously to ensure even cooking and to keep those precious juices from escaping.

Over the years, I’ve adapted his recipe to my own style, but I always try to honor his spirit. The ingredients remain the same: succulent chicken wings and thighs, generously seasoned, basted with a simple yet magical mixture of melted butter, garlic, and a touch of Worcestershire sauce (optional, but highly recommended!). The seasoning blend is a matter of personal preference, but I’ve found that a complete seasoning mix adds depth and complexity without overpowering the inherent chicken flavor.

The result? A chicken that is far more than just a protein source. It’s a celebration of flavor and texture, the perfect centerpiece for a casual summer barbecue or a special occasion dinner. Each bite is a reminder of Frank’s culinary genius and his love for sharing delicious food with those he cared about. This isn’t just a recipe; it’s a memory, a legacy of flavor and love.

So, gather your ingredients, fire up your grill, and let the aroma of Frank’s legendary grilled chicken transport you to a simpler time, a time filled with laughter, love, and the most unforgettable meals. And remember, the secret is in the details. Take your time, enjoy the process, and savor the outcome.

Ingredients you’ll need:

• 2-3 cloves garlic, minced
• 4 chicken wings
• 6 chicken thighs
• 1 stick sweet butter, melted
• 1 dash Worcestershire sauce (optional)
• 3 tablespoons seasoning mix (I use Badia Complete Seasoning)

A final note: This recipe is a tribute to my late husband, Frank. It's a recipe that brings back cherished memories and reminds me that even the simplest dishes can hold the most profound meaning.

Step-by-step

• Prepare grill for a two stage fire. Clean and oil the grates.
• Melt butter and mix all ingredients except the chicken.
• Baste the chicken lightly with the butter mixture and place over hot direct heat skin side down.
• After 60-90 seconds in the high heat, move the chicken pieces to the cool side. Cover grill and cook for 10-12 minutes, turning bird.
• Baste the bird once or twice more.
• To Finish, give a thick baste and place over high heat for another 60-90 seconds.
• Platter up and serve.