My mom was making chicken in the oven. She wanted crisp skin and it to be BBQ. I checked to see if it was done. It was, and it was perfect, still very moist. I put the broiler on and watched it while the skin crisped. Then put on some BBQ sauce and let it sit in the oven for another 10 minutes at a lower temp. I took it out after the time had past. It was awesome.

I went to my room, 10 minutes later I smelled burning. I ran to the kitchen to see what it was, my mom had put the chicken back in on a 500 degree broiler and left the kitchen. So the sugar in the sauce and the skin burnt to hell. Even after taking the skin and sauce off the flavor remained because it was cooked in.

Her response was it is still good and thats what happens when it’s on the grill. No mom. Black burnt chicken covered in bitter black sugar isn’t the same as grill marks.