barbecue chicken
Barbecue chicken smoked on an Offset Pit. Sometimes all you need is a good barbecue chicken fix. This recipe brings me back to the 4th of July barbecues when there was an inordinate amount of glazed, smokey chicken. Barbecue chicken is easy to cook.
You only need a smoker or grill to do indirect cooking. Then, you can cook as many chicken pieces as you like. Season the chicken as you wish. My Killer Hogs AP rub is mixed with a few ingredients to make what I call a Chicken Rub (recipe below). It’s time to start the smoker at 275-300°F.
This smoke was made with Post Oakwood, but you can also use Hickory, Pecan, or Applewood. You can also use any wood you prefer. The seasoning should be applied to the chicken outside and placed on the barbecue. The fun part is now to turn on some music and grab a few beers before you start to barbecue your chicken.
It’s important to stay on the grill, turning the pieces about every 30 minutes and making sure that the temperature stays between 275-and 300. You don’t need to panic if the temperature goes above or below. Just keep going. To keep the chicken moist, brush the mopping liquid on the chicken every time you open the pit. Zesty Italian dressing is a mix of BBQ Sauce, BBQ Sauce, Worcestershire Sauce, soy sauce, and water. (recipe below). Use your favorite mopping recipe! After several hours of turning and mopping, the chicken is ready to be tossed in the sauce.
It’s now that the sauce is going to start tasting good. Place a small aluminum plate on top of the chicken. Add 1 bottle each of Killer Hogs BBQ Sauce and Killer Hogs Vinegar Sauce. The mixture will thin slightly as it heats up. The same mopping brush can be used to apply the sauce to the chicken on both sides.
After this, Continue cooking until the chicken is cooked through – approximately 165 for the breasts and 175 for the dark meat. Because they are tender and juicy, I like the thighs, wings, and legs to reach 200 degrees internal.
Barbecue Chicken is as simple as that. I recommend inviting a lot of friends and family to share the experience. A Big Ole’ Barbecue chicken plate is a special part of my life.
Basic ingredients for barbecue chicken
- 24 pieces of Chicken (mixture of breast, legs, and wings)
- 1 cup Chicken Rub
- 1/2 Gallon BBQ Chicken Mop
- 1 Bottle Killer Hogs BBQ Sauce
- 1 Bottle Killer Hogs Vinegar Sauce Barbecue chicken
- Barbecue Chicken Rub:1/2 cup Killer Hogs AP
- 2 Tablespoons sugar
- 1 Tablespoon Granulated Onion
- 1 Tablespoon Cumin
- 1 Tablespoon Paprika
- 1 Tablespoon Chili Powder
- 1 Teaspoon Cayenne pepper
- Barbecue Chicken Mops:32oz water
- 16oz Zesty Italian Dressing
- 8oz barbecue sauce
- 1/2 cup BBQ rub
- 2 Tablespoons Worcestershire Sauce and 2 Tablespoons soy sauce
How to make barbecue chicken
- For indirect cooking at 275°F, prepare an offset smoker or a BBQ Grill using your favorite wood smoke flavor (I used Post Oak).
- The Chicken Rub can be used to season each chicken piece. And you can also substitute any favorite rub. Place the chicken on the smoker.
- After this, Cook until the internal temperature of the breast reaches 155 degrees. Every 30 minutes, turn the chicken and brush with BBQ Chicken Mop.
- Place the BBQ Sauces in a small aluminum skillet and heat on the smoker. After this, the internal temperature of the breast reaches 165, and start to brush the sauce on both sides.
- Now Continue flipping the chicken every 15-30 min until the sauce caramelizes and the internal temperature reaches 165 for the white meat and 175 for the dark.
- Take the BBQ Chicken out of the smoker and place it on a plat. Enjoy this barbecue chicken.