Classic BBQ Chicken

Raciones: 4 people
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Classic BBQ Chicken


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  1. 01

    My secret to moist juicy chicken every single time always starts with a good brine. A brine is a simple liquid that packs a ton of flavor into the protein that's soaking in it. For this particular brine we are going to keep it very simple. Combine 3 cups water, 1 cup salt, 1/4 cup brown sugar and garlic salt in a small pot. Let simmer until all ingredients have dissolved. Transfer to a large bowl and add roughly half a gallon of water. This is to dilute the potency of the brain and to cool the initial liquid.



    • 1/4 cup Garlic Salt
    • 1/4 cup plus 1 cup Brown Sugar
    • 3 cups plus 1/2 gallon of Water
    • 1 cup plus 3 teaspoons Salt
  3. 02

    For this cook you will be using a whole chicken, later cutting it into halves. For now place the whole chicken into the brine liquid. It's best to do this overnight if possible. If not, brined at least 3 to 4 hours.



    • 1 Whole Chicken
  5. 03

    Load and light your Gravity Series charcoal grill. For this particular cook I'm using the Kingsford Garlic Onion Paprika flavor enhanced charcoal. Feel free to use which ever charcoal you have available. Set the temperature to 300°F.

  6. 04

    Remove your chicken from the brine. Lightly rinse and pat dry. Split the chicken into 2 halves. This allows for much faster cook time.

  7. 05

    Lightly coat each half of the chicken with a high smoke temperature oil, in this case grape-seed oil.



    • Grape-seed oil
  9. 06

    Season the chicken using your favorite poultry rub for me that would be my good feathers poultry rub has subtle notes of citrus the right amount of salt and just enough heat. Make sure you also season underneath the skin as well. Once done place both halves on the middle shelf of the grill, we're looking for an internal doneness of 165°.



    • Poultry spice rub
  11. 07

    One of the things that brings classic barbecue chicken to life is a wonderful barbecue sauce. This is a very simple sauce that you can dress up or down however you want. In a small pot pour combine: 1 cup of brown sugar, 3 tsp of salt, 1 teaspoon cayenne pepper, 1 teaspoon of cumin, 1 tablespoon crushed black pepper, 1/4 cup vinegar and 1 cup chicken stock. On low heat stir all ingredients together until consistency is smooth. If you like a thinner sauce add more chicken stock or vinegar, depending on your preferred acidity level.



    • 1/4 cup plus 1 cup Brown Sugar
    • 1 cup plus 3 teaspoons Salt
    • 1 teaspoon Cayenne Pepper
    • 1 teaspoon Cumin
    • 1 tablespoon Crushed Black Pepper
    • 1/4 cup Vinegar
    • 1 cup Chicken Stock

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