Initially, I had planned to have the BCBs along side some veggies. But the HVAC tech, who had been threatening that he was "on his way" since 1:30, hadn't shown up by dinner, I changed to Chicken Pasta Pesto (cheese tortellini, pesto and the repurposed chicken). I heated the chicken more like what DCArch suggested, but with tap hot water, cut it up and tossed in the pot with the cooked tortellini and pesto, covered it and let it sit a few minutes. No one complained...so it must have gotten hot enough. If I'm not shredding the BCBs for BBQ, stir fry, quesadillas, or similar, I usually do make a gravy/sauce to counter the dryness. Thanks for the tips on reheating....now I'm armed for the next time!

Hmmm, I don't know if there would be a difference. One thing I was really happy about with my chicken was that the wings were tender and moist. I love wings, but they are usually dried and rubbery on the rotisserie chickens we get from Costco, so I was pleasantly surprised. I did get a funny look from the gas station store clerk when I went to check out with one can of beer at 8:15 in the morning!

We did ok. I had thawed the breasts out first (air temp)before hubby put them on the grill. We had just bought a smaller table top grill that we wanted to use when grilling just for the 2 of us, so that is what we used (our first time using it). The breasts were not thick, but we left them on the grill for a good 40 minutes with the lid on, and he turned them every so often. Maybe 40 minutes was too long, but we weren't sure how long to grill them for. Rather over cook them than under cook them. There wasn't much juice, so I guess maybe we overcooked them, yet they didn't taste dry. Ann T, your chicken looks delicious, but I'm not so sure about the dijon mustard (neither of us like mustard). Is the amount you use enough that you would taste it? Anyway, we always cover the rack part with foil first, no matter what meat we are grilling, even though we clean it first. The chicken tasted very good, and neither of us got sick LOL! I do have a meat thermometer, but I didn't think of using it. I do use it every time I cook a turkey, (and it's almost that time of year again). Teresa, will have to try the indirect method next time.

Why not try a Texas dry rub? In a glass bowl, mix 1/2 tsp. garlic powder, 1/4 tsp. paprika, a small onion diced fine or 1 tblsp. dried onion flakes, 1/4 tsp. dried oregano, and a pinch of salt. I lift the skin of the chicken and rub this directly on the meat, but it is also good just rubbed into the skin. If you have a larger chicken, just double the amounts of everything. Actually, I quadruple the amounts, using the onion flakes instead of fresh onion, and keep it handy in a jar in the pantry. Being a dry rub it doesn't go bad.