Take the time to roast an entire head of garlic, which you can do ahead,* to infuse your favorite barbecue sauce with a full-bodied caramelized edge. A squeeze of fresh lemon juice and zest brighten it all up and blends beautifully when grilled.


  1. Heat oven to 400°F. Slice the top off of garlic, just exposing the cloves. Place on a 6-inch square of foil; drizzle with olive oil and wrap foil around garlic. Place in oven; roast 30 to 35 minutes or until garlic feels very soft when pressed.

  2. Squeeze garlic cloves from papery skins; mash with fork in small bowl. Stir in barbecue sauce, lemon juice, and lemon peel until well blended. Set half of sauce aside to brush onto chicken during grilling; save the remainder to serve at the table.

  3. Heat grill to medium-high heat. Season chicken with salt and pepper. Place chicken, skin-side down, on grill. Cover and cook 25 to 30 minutes or until no longer pink near bone (165°F internally). Begin brushing chicken with sauce about half-way through cooking time, brushing and turning chicken until it gets dark and crispy.

  4. Meanwhile toss watercress, cucumber, tomato, onion, and mint together in medium bowl. Drizzle with vinegar and sprinkle with cheese. Serve with grilled chicken, with additional barbecue sauce alongside.


Just BARE® Chicken Drumsticks may be substituted for Just BARE® Bone-In Chicken Thighs.

Jarred roasted garlic may be substituted for the head of garlic as a shortcut if time is at a premium.