BBQ ChickenPosted: July 4, 2013
i swear by my BBQ chicken. i’ve NEVER had someone turn it down or say they didn’t like it. since todays the 4th, i thought i’d pass on the recipe; i don’t believe all the “family secret” horseshit. let’s get to it.
beer. fire + meat x being outside= beer.
chicken- i use supermarket cut thigh and drums but you can use quarters as well.
marinade- place chicken in a large plastic bag or large plastic container, cover with beer and add a 1/4 cup apple cider vinegar. add 2TBS liquid smoke, 1TBS liquid crab boil, and 5 cloves of crushed garlic. let soak over night. I also use this marinade for ribs.
BBQ sauce. i use stubbs spicy.
seasoning- i use, stubbs BBQ spice mix, garlic powder, chipotle powder (can be omitted), and McCormicks buffalo wing powder (my secret ingredient). feel free to play with this in any manner you wish. the marinade is the real super star.
place the chicken skin side down one the non heated side of your grill (this is KEY!!!) and season with above. let cook for about 30-45 minutes. flip and season the the skin side, this is important. as the meat cooks, the skin releases fat that keeps the chicken moist. cover and let it sit for about 30 minutes and check it again. heat until internal temp reaches 165.
personally, i don’t put sauce on the chicken, i put it on the sauce side and dip. but if you choose to add sauce, add it during the last 7-10 minutes of cooking. the big mistake rookies make is adding sauce right away. you do that and you heat the sugar in the sauce to the point it burns. no bueno. if you want to be bold, get your favorite BBQ sauce and add some ranch or blue cheese dressing to it. sounds weird, but it’s fucking amazon. give it a shot.
remove from heat and let it sit for about 10 minutes. i like to grill up some sausage to go with it. i’ve always gone with spicy italian sausage since i feel the slightly sweet flavor compliments the vinegary flavor of the chicken. you can even throw in some tater salad and mac-n-cheese. thats the bueaty of cooking Maw Maw once told me, “it’s not rocket science, add and use whatever you got. i’ve made over 1000 pots of gumbo, never made the same one twice.”
if you don’t have a grill, you and your vagina need to go visit another site. OR you could turn your oven to 350, cook skin side down, flip, season, cook until internal temp is 165.