The Proper Way to BBQ a Chicken is a blog that goes over how to properly prepare and cook a chicken. It has an informative tone.
The website has separate sections for what you need, what to put on the chicken, how long to cook it, and why you would want to do it this way.
The website also has a list of recipes where they tell you how to make your own bbq rub. The point of the site is not just to teach you how but to teach you how properly prepare and cook a chicken in the best possible way.
This may not be the best way to BBQ a chicken but this is how I do it. This is the first time I have ever done it so I am sure that there are things that could be improved upon. Feel free to comment on what you think could be improved upon.
First things first, we need a chicken. A small one will do just fine. I found this one in my freezer and was able to thaw it out overnight in the refrigerator.
First step is to remove all the packaging and rinse the chicken off under cold water to get rid of any excess blood (which you can see on the breasts and drumsticks.)
Then dry the outside of the chicken with a paper towel. This will help form a good crust later on and also keep your BBQ rub from getting washed off by excess moisture.
Next you’ll want to liberally apply your BBQ rub to both sides of the skinless parts of the chicken (breasts, drumsticks, wings) as well as any other part of the chicken which you would like to have extra flavor on, such as ribs or thighs if you are using them instead of just breasts and drumsticks. Then place your seasoned chicken into your refrigerator for at least 30 minutes so that the flavors can soak in while
This is a long-winded article. I like to think that it is a complete tutorial that will help even the most inexperienced cook prepare and cook a chicken. If you have any questions, please feel free to message me on reddit or send me an email.
I’m going to break this up into several steps that build upon one another. But before I begin, I want to stress that this is how *I* BBQ a chicken. It’s how *I* think a chicken should be BBQ’d. Other people might have different methods and techniques – that’s fine, everyone has their own way of doing things. This is just my way and the reasons why I do things the way I do.
Picking Your Chicken
First, you need to pick which chicken you wish to purchase. There are many factors involved here; big vs small, young vs old, heritage vs commercial breed. Personally, I prefer as local of a bird as possible; meaning no more than 100 miles from where I live at the time of purchase. Right now in Texas (as of May 2014) there are three types of chickens commonly sold: Cornish Cross (a meat bird), Commercial Meat Breasts (a meat bird), and Heritage Chickens (a dual purpose bird).
It’s incredibly simple, but it’s delicious. And its just as good of a dish as the expensive barbecue food you can get from restaurants.
Get a chicken and butterfly it by cutting out the spine that runs along the breast bone from the wing to the rib cage. If you have a meat mallet, you can use that to flatten it out further, or if not, your hands will work just fine. I’ve done this by hand on a few occasions and it can be done rather easily.
Keep in mind that the skin on chicken is still edible. So in order to keep your sauce from staining your bird, simply put some aluminum foil down on your grill so nothing gets directly on the skin of your bird when cooking.
Even though this is simple, this isn’t something you want to rush while cooking either. You want to make sure that you’re doing everything properly. The grill should be at medium-low heat and you should be rotating every minute or so so that all sides of the meat are evenly cooked and browned.
The whole process will take about 25 minutes for an entire bird that’s between 5-6 pounds in mass. I normally cook them about 30 minutes for safety reasons (you never know how thick your chicken is
A good BBQ rub is the key to bbqing a chicken. Here is how to make one:
1 cup of paprika
2 teaspoons garlic salt
4 teaspoons pepper
1 teaspoon lemon pepper
1 teaspoon onion powder
4 teaspoons cayenne pepper
Combine all ingredients in a bowl and mix well. Apply rub liberally to the chicken, placing some inside the cavity as well.**
1. Chicken must be thawed, but not sitting out on the counter.
2. There must be no other food in the refrigerator. (The rub and chicken will take up most of the space)
3. Place chicken on a plate or piece of wax paper and let it reach room temperature (about 20 minutes).
4. Thoroughly rinse chicken (inside and out) with cold water to remove any slime or blood that may have accumulated during slaughtering procedures and/or storage at the warehouse/supermarket.
5. Pat dry with paper towels and place in refrigerator until ready to prepare for grilling/bbq’ing.