My husband and I both love BBQ’ed chicken. (Who doesn’t?) It also works out nicely because he likes the white meat breast which leaves the dark, delicious leg quarters for me. We also both like it smoked, and with a delicious dry rub. However, we have differing opinions on the accoutrement to said whole chicken. I like a saucy, red, spicy bbq sauce to finish it off and he would prefer to keep just the dry rub. Now. Me thinks if we could perfect the chicken so that the chicken still has crispy skin, but is accentuated by a bbq sauce caramelized to all the nooks and crannies of the crispy skin we would have a winner for all! As you can see, the pictures of sauced chicken are a bit burned, but we have since found the proper heat level and have had a more successful dry rubbed chicken with caramelized bbq sauce exterior, smokey, moist interior.
We have a Charbroil Red which I try to use as much as possible-4-5x a week in the summer (and yay for less dishes!)
- Get your chicken out to allow it to come to room temperature. We usually use a 3.5-5 lb. “fryer”.
- Soak your smoke chips (Home Depot sells bags)
- Butterfly your whole chicken: use kitchen shears to cut the backbone out of the chicken. This will enable you to lay it flat on the grill. You can also use a meat cleaver cut the chicken into pieces (leg quarters, breasts, wings, back).
- Make your dry rub: We use an old coffee grinder as our spice mill and usually add about the following:
- 1 tablespoons Brown Sugar
- 1/2-1 each of Whole Dried Ancho, New Mexico, Pasilla Negro, and Chipotle Chiles (you can find these in most “ethnic” food aisles or at any Hispanic market) You can always use what powdered spices you have on hand, like Smoked Paprika (excellent ingredient for many things, you won’t be sorry), Red Pepper Flakes, etc.
- 1 teaspoon Dried Minced Onion
- 1 teaspoon black Peppercorns
- 1/2 teaspoon kosher salt
- 1-2 minced/pressed garlic cloves
Grind all these up and then use your hands to rub into the chicken, getting every nook and cranny.
- Fire up your grill (Crank mine to “Sear” (500 degrees)
- When heated, add your smoker chips and put the chicken on, skin/breast side down…listen to the sizzle! After 4-5 minutes it will be golden brown.
- Turn your grill down to about 300 degrees (Medium High) (“Grill” setting on ours)
- Turn the chicken over, give it a good coating of bbq sauce and continue grilling for about 15-20 minutes, or until the internal temperature of the breast (thickest part) is about 150 degrees. Baste with bbq sauce every 5 minutes, turning chicken once more to ensure sauce caramelizes on skin size. (Throw your potatoes on with about 10 min. to go)
- Remove chicken at internal temp. of 150 and let rest for about 5 minutes.
A wing with good color but a bit of burning ;p we’re working on it!
This is one of our first attempts at BBQ chicken (we have since found turning down the temperature to 300 is better, and although this may looked burned it actually tasted quite good! : )
Grilled Ranch Potatoes
After you put your chicken on, prepare your potatoes
- Scrub taters (don’t you dare peel off that delicious skin)
- Slice into wedges/fries or slices
- Par-Cook by microwaving for 3-4 minutes or until just able to pierce with a fork but still firm.
- Put in a bowl with 1 packet of ranch mix or other spice blend (Rosemary and Kosher Salt is a great one too) Stir to coat.
- Put on skewers, grill basket or plate to transfer to grill, spray with olive oil
- Grill about 3-5 minutes per side (until browned and crisp)