0 comment Wednesday, April 9, 2014 | admin
If you want to know how to make BBQ chicken, here's a simple recipe:
First, we are going to assume that you are wanting to BBQ a whole chicken. If not, this recipe will work fine for chicken breasts, wings, or parts as well.
You need to get yourself some type of a marinating pan. Tupperware makes an outstanding one.
It is plastic, it's large, inexpensive, and with the lid closed you can turn it over if you want.
Don't marinate anything in a container that has a aluminum base. As a precaution, I wouldn't marinate anything that has a metal base either.
Wash the chicken thoroughly with water, remove unwanted parts in the cavity and rinse.
Now, let's do this right. There are multiple dry rubs out there, but let's try just one.....Chef Paul Prudhomme's Magic Seasoning Blends ~ Poultry Magic
Place the washed chicken in the marinating pan and sprinkle a generous amount of the "Poultry Magic" all over the bird, including the cavity. Rub it in! Repeat, but don't rub it in this time.
Marinate it overnight. Before you fire up the barbecue, or conventional oven let the chicken sit out for 30 to 45 minutes. In the meanwhile, start your barbecue, or oven and let the temperature get up to 325 degrees.
It's time to transfer our chicken to an aluminum, or metal pan. No matter what type of pan I use, I line it with aluminum foil.
Place the chicken on the pre heated BBQ, or in the oven. If you are using a BBQ I recommend using indirect heat. On a gas, or charcoal grill use an unlit side(coals to one side). You do not want to burn the chicken.
Your "beast of a chicken", (why not use a real big chicken) should cook for about two hours on indirect heat. Check it with a meat thermometer......Should be getting real close to 190 degrees.
That is a real tough temperature to reach when you are barbecuing.
If you are about ten to fifteen degrees off it is time to apply a fantastic marinade.
Don't laugh, but I use "Catalina Dressing". It has everything you need as a marinating sauce, and then some.
Pour it all over this "chick", brush it in, and repeat.
Close the lid, or oven door. Lower the temperature to low and let the juices do their thing.
If you get kind of a "crusty looking chicken" that's ok. I cooked my bird on a Traeger Grill. I barbecued it for two hours at 325.
I then added more Catalina, turned the barbie down to 90 degrees which is the "smoke mode" and left it for another 30 minutes. I removed it from the grill and let it sit out for 15 before devouring.
Labels: Barbecue Chicken Recipes, BBQ Chicken, BBQ Chicken Wings, Chef Paul Prudhomme, How To Make BBQ Chicken, Paul Prudhomme, Traeger Grills, Traeger Recipes