I had planned to make Betty Crocker's "Grilled Beer-Brined Chicken" for Sunday supper, but a late lie-in meant I didn't have time to spend ten hours on chicken. Oh well, there's always next week!
Inside of ten-hour chicken, I made Pillsbury's "Ultimate Barbecue-Rubbed Chicken" which is an incredibly easy and nutritious chicken dish -- just make a simple rub from brown sugar, paprika, cumin, garlic salt (or garlic powder, if you're avoiding salt), and chili powder. Rub mixture into chicken, grill, and eat. That's it! From fridge to plate in twenty minutes.
Served the grilled chicken with my mom's potato salad and really delicious super fresh local corn. We "discovered" Kandy Korn at our local farm stand late last summer and have been (im)patiently waiting for it to come back into season. If crack were corn, it would be Kandy Korn. I thought Silver Queen was all that, but it's not.
(I did let my chicken rest in the fridge for about an hour between rubbing and grilling to let the flavors set. Did this make a difference, flavor-wise? I have no idea, but I like to think it did).