We're having family over tomorrow and I am looking for a solid barbecue chicken recipe. I will be cooking using a 26" weber kettle and a SnS. I'm looking to get that crispy skin and keep the chicken moist and be able to finish it with a nice bbq glaze. I'll be using whole cut up chickens so there will be white and dark meat. Any and all suggestions are greatly appreciated.
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Need a good barbecue chicken rcipe
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Dry brine the parts overnight uncovered in the frig. Separate, but don't remove, the skin from the meat and rub some oil (not butter) under the skin. A nice herbal rub on the outside and some extra pepper. Cook at 350F. Keep a careful eye on the internal temps: 160-5 for the breasts, 180-5 for the legs. Consider putting the legs in first, then the breasts and wings.
Those are the basics. Sure others will have more ideas.
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Club Member
- Jul 2016
- 3409
- Elizabethtown, KY
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Current line-up of cookers: Oklahoma Joe's Bronco Pro, Masterbuilt Gravity Series 1050, Blackstone ProSeries 4 Burner 36" griddle, Weber Performer Deluxe and Weber Smokey Joe.
When in doubt, I go with Weber KC BBQ rub. Apply it well ahead of time to get a dry brine going. Love that stuff.
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I never seem to manage to have both crispy skin AND a nicely caramelised BBQ glaze. It's either/or for me, so I usually settle in favour of the skin and serve a sauce on the side.
Anyone have tips on how to get both?
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Club Member
- Apr 2016
- 18126
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
I also vote for skin too. Put sauce on the table for those who want it. We had friends over Thursday for chicken on the grill. I cooked two on the Weber + rotisserie using Simon and Garfunkel rub, (recipe here). One of our friends looked a bit disappointed when she heard it didn't have sauce on it, so I put a bottle of BBQ sauce on the table. She was amazed at the skin on the chickens when they came off the grill, and after one taste, she never touched the sauce. S&G rules for chicken.
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Personally... for a large party I would be tempted to do Meathead's S&G Rub and bake it hot, 375° to 400°. That will give you the crispy skin you're after. Then if some of your guest's insists on having a sauce on their chicken I would apply sauce on some pieces 30 minutes before pulling them. Then 15 minutes before pulling them glaze them with another layer of sauce so it will firm up just a little bit.
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
Higher heat = crunchy skin. I decide on skin use first. If crunchy skin is out then you can go lower temp with a moist chamber, extra smokey etc... as for me. I like dry brine and S&G, higher heat to crunchy skin. Otherwise I like a smokey mix of chili powder, cumin, Tumeric, ground coriander, ground ginger, onion powder, paprika, 250° with Pecan, a lil too much sauce and a little char.
good luck!
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