Bbq Chicken at Home

 

Hey welcome back to how to barbecue right I'm, today we're barbecuing chicken now this recipe isn't fancy but it's a recipe that I grew up on we would take all the different cuts of chicken the legs the thighs the press the wings get some good season on them get them on a hot grill in some smoke and at the very end, we'd caramelize a sauce on the outside it's really outstanding barbecue chicken and that's what I'm going to show you how to cook today let's get to cooking so the first the thing we're gonna do today is make up a quick rub for our barbecue chicken

I'm gonna use my AP season as a base but to that I'm also adding some other ingredients I've got some chili powder some cumin some cayenne some onion and some paprika for a little bit of color and I've also got a little bit of sugar to balance it out I'm just gonna take about half a cup of my AP and what we're gonna do is just mix all this together just get it all incorporated and we're gonna put it back in that shaker and we're gonna be ready to season this chicken so now I got the chicken spread out here on the cutting board

We're ready to put the seasoned into it and I'm gonna hit both sides with our chicken rub that we made up and I don't know if you could put too much on it I'm going pretty heavy because we're going to mop some of this off as it cooks we're gonna season one side and then we're going to flip the pieces over and we're gonna do the same thing to the opposite side and then I'm gonna move it to the platter so we can get it all on the pit so I got my offset miss Jolene fired up today running about 275 degrees

I started out with some lump charcoal and burnt it down to a hotbed of coals and then we start feeding their sticks I'm running post oak because I want some really good smoke flavor but I need some good beets he used to maintain that 275 degree temperature it takes about a stick every 45 minutes and she'll purr like a kitten all day long now I'm gonna start getting the chicken on the pit and it doesn't really matter how you put it on but give it enough room to where air and the smoke and flow around each piece now we're going to get the pit closed

I'm just gonna hold her at 275 the whole the time she'll need a stick of wood about every 45 minutes we'll start mopping them here in a minute to keep that chicken nice and juicy so our chickens have been going about 30 minutes now it's time to start basting it and I've just got a barbecue mop here and I'm not really touching the sir Fist of the chicken I'm just kind of letting it drip on it I've taken Italian dressing and mixed it with some barbecue rub added some hot water to kind of melt that a little bit of Worcestershire a little bit of soy sauce it just kind of makes a barbecue vinaigrette keeps that chicken nice and juicy as it cooks us just need to get the pit closed

About an hour in on our barbecue chicken now I want you to check it out look how beautiful that skin is turning at seasonings it's got the outside of it just looking amazing but what I want to do at this point we're gonna baste it one more time with our mop then I'm gonna flip this chicken cause it's about an hour it's time to time to flip it to cook the other side too I want to get some based on it as well and this is old-school chicken cooking right here how to barbecue chicken right or at least it ain't how to do it wrong on

I'll tell you that it's looking beautiful but it does need some mop on this bottom sighs, once we get them all, flipped now let's hit the backside with some mop all right we're gonna get a close back up we're gonna let it cook skin down for about 30 minutes come back to check on it so we've had a chicken flip for about 30 minutes you know check it out that backsides pretty now it's looking really good what I'm gonna do is I'm gonna hit it one more time on this backside with a baste and then we're gonna give it a flip get it back to the skin side and it's gonna be time to start heating our salsa

Now you could use any sauce you want for barbecue chicken you've got some favorite ones by all means go to it I'm keeping it simple I'm just going one bottle of my regular sauce one bottle of my vinegar sauce that's gonna be plenty to do all this chicken we're gonna leave it over on the side and let it a warm-up all right our sauce has been warming up and it's time to start glazing this the chicken I'm just going to kind of give this bunch of moisture out of my mop

The sauce it's kind of thin up a little bit we're just gonna start hitting this chicken with it letting it run all down the same thing we're not really rubbing it we're just kind of letting the mop barely touch it and letting that the sauce gets all over the chicken gonna flip our chicken over and we're building these layers of flavors with the pit with the seasoning with the post Oh with the mop and now with the sauce, we're the salsa we swagging flexing we're doing all of it on this chicken now we're gonna get the lid closed

Let that sauce cook on the backside we'll flip it back over we're just going to keep repeating this process until we get it exactly where we want it it's going to be a chicken plate time all right now it's time to flip his chicken back over I'm gonna put some more sauce on the other side we're just layering on the sauce letting it caramelizes on cook down on this chicken now we're gonna close it down we ought to be about through it another half-hour all right our barbecue chicken has been rocking and rolling we've been sauce and caramelizing it on the outside

I know that it's about ready so I'm just gonna verify these temps I'm seeing 165 in that woman so we got here in this thick part oh yeah 100-seat that juice run clear check that big thigh but oh he's soft oh yeah he's about a hundred seventy eight I know our barbecue chickens did it's time to get it off the pit no right or wrong way to take up barbecue chicken either you just get it off the grill we're gonna mix it all in white meat with the dark meat the legs with the thighs with the wings I mean look at these chicken legs juicy sit juices running out and that friend is a plate of barbecue chicken

Let's get it back to the cutting board so I can show you how we're gonna serve this today now I can't wait to see how this barbecue chicken turned out so I've got my eyes on one of these big legs right on top and these dudes just come off the pit you know they're getting hot but I can't help but I got to try one mmm that's some dynamite barbecue chicken right there shut juice it runs out it's steaming hot just come off the pit it's been 275 for about 3 hours 15 minutes well that's perfect barbecue chicken I mean that chicken tastes just like I remember it as a kid coming off the grill

I like didn't stand a chance so just to talk about how easy this the barbecue chicken was I just started with a bunch of pieces of cut-up chicken you could use wings breast legs the whole nine yards whatever you want we made up an easy chicken seasoning we also made up that mop sauce with the Italian dressing we kept that chicken nice and juicy as it cooked and then at the very end when it started getting done that's when we started heating up that barbecue sauce and caramelizing it over the top flipping it both ways

Barbecue chicken you can do it on any kind of pit just hold those tips about 275 to 300 degrees put some smoke on it for some wood flavors and just let that chicken cook, I'm gonna show you what we're gonna do on the 4th of July we're building chicken plates so I've got a few pieces of chicken here and we'll get loaded up let's get a wing let's get another leg how about a three piece chicken plate let's see how about that big thigh right there that Joker looks good then we're gonna come with some coleslaw you got to have slaw for eating July 4th eating barbecue then we've got some barbecue baked beans that we did on the pit right alongside that chicken top it all off I'm gonna hit it with a few pickles if that's not a barbecue chicken plate I don't know what is I'd am happy to get that at any fourth of July cookout

I can't forget gotta have a roll-on there I mean this is old-school chicken at its finest you get the caramelized sauce on the outside its juicy it's tender on the inside it's got a little bit of that spice kick from the rub and from that vinegar sauce that we've mixed with the regular barbecue sauce and it all cooks in a good smoky pitman that is fantastic barbecue chicken thanks for checking us out here at how to barbecue right

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