BBQ Chicken is a labor of love. You just grill it and sauce it and get it cooked until you have a smokey, saucy, juicy chicken that reminds me of summertime BBQs growing up.
Old School BBQ Chicken
8 piece chicken (2 wings, 2 thighs, 2 legs and 2 breasts) brined in a BBQ Brine for 2 hours, then seasoned with BBQ Rub and grilled. At the end, each piece of chicken is glazed with a slightly spicy bbq sauce and allow to caramelize and char a little. The final product is juicy, tangy, sweet and saucy Old School BBQ Chicken.
Author:Malcom Reed
Ingredients
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8pc chicken skin on, bone in
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2 cups water
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1 bottle Wickers BBQ Marinade
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1 lemon sliced
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1/4 cup Malcom's Bird Brine
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1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
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1 cup Killer Hogs The BBQ Sauce
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1 cup Killer Hogs Vinegar Sauce
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2oz Killer Hogs Hot Sauce
Directions
Place the chicken pieces in a large zip top bag and pour in the Wickers marinade. Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well. Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag. Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes. Season with Hot Rub on all sides.
Prepare a charcoal grill for indirect cooking using a 2 zone method - Hot side and Cool side. Adjust the air vents so the grill temperature reaches 350 degrees.
Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
Combine the bbq sauce, vinegar sauce, and hot sauce in a small container. Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides. Don't walk away because it can burn really quick. The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.