Moist on the inside with a gloriously crispy exterior, and satisfying served either hot or cold. The trick is cooking it low and slow with a blast of heat at the end.
Ingredients:
1 whole chicken, cut up
Your favorite dry rub
1 cup + of your favorite barbecue sauce
Knowing how to cut up a chicken is a great skill to have, and it will also save you LOTS of money. All you need is a sharp knife and a pair of kitchen sheers. Here’s how to do it (or find a guide that works for you).
After you’ve cut up the chicken, sprinkle with dry rub or your own combination of salt, pepper and perhaps a bit of cumin and powdered garlic. Let sit for several hours in the refrigerator.
When ready to cook, oil the rack on your grill. Heat at a low temperature. (If using charcoal, bank the coals on one side so that you can cook the chicken slowly on the other.)
Place chicken on racks and cook, covered, for approximately 10 minutes per side.
Next, use a brush to generously “paint” barbeque sauce over the chicken.
Increase the heat, or, in the case of charcoal, move the chicken over the coals.
Cook an additional few minutes per side, adding more sauce when you flip the chicken.
The internal temperature should be 165 degrees and the skin should be crispy with the beautiful shine of the caramelized sauce when done.
