BBQ Chicken Recipe....

corey24

Sometimes you just crave some good old fashioned bone in BBQ chicken....I have a multitude of different rubs and BBQ sauces but was wondering what everyone thinks for method of cooking and temp.  Should I go very slow with plate setter....should I cook raised direct....Anyone ever brined in buttermilk?  I have legs and breast.

northGAcock

Keep it simple. I love and prefer doing dark quarter chickens. My go to is McCormick's Montreal Chicken rub, but have found great use of the many rubs i have received in the sauce and rug exchange. I go about 2 hours indirect at around 230-240 degrees. Important to test for 165 degrees against the bone.  After you reach your temp, brush on your sauce (both sides of the bird) and continue for about another 20-30 minutes. It will bind nicely. If you like a little char....you can run the temp up a bit and finish direct. This will not dry the chicken out, if you are using dark quarters.

I enjoy good ol Kraft or  Sweet Baby Ray's if I don't have another sauce in he house. Try some mustard based sauce for a great change of pace. Good eating right there. All the best. Oh and have never brined in buttermilk or any other brine for this cook. 

corey24

No other suggestions from anyone...

pgprescott

Dark quarters here. Raised direct. With or without sauce is great. I go without smoking wood 90% of the time if you decide to use smoke, take it easy. It's quite easy to over smoke poultry imo. Oh, 375-400. 

SmokingPiney

Leg quarters for me - raised direct at about 350 - 400. A light coating of oil and the rub of your choice. Flip once in a while to crisp the skin. Sauce, if you want it, at the last 5 minutes or so before pulling.

Easy on the smoke - a small chunk or two will do nicely. Chicken gets over smoked quickly.

Pull when the thigh reads 175 and let it rest a few minutes before serving.

GrillSgt

Excellent advice there. Not a fan of low and slow chicken unless doing pulled chicken. The wife and I rarely ate chicken until we got the egg. Now 5-6 times a month or more because there are so many ways to do it v

Theophan

I'm not really a huge fan of "good old fashioned bone in BBQ chicken."  There are so many ways to grill or roast chicken in the BGE that I like better that I just hardly ever do it.  But did try this recipe from the BGE's own website (strictly speaking, it's for spatchcock chicken, but it's flattened chicken with a red BBQ sauce, so it's the same idea), and I liked it.  It has a lot of "chicken base" in it (the original recipe came from a maker of chicken base), and I was surprised that it wasn't more noticeable in the sauce.  Still, it was good.

They wanted you to cook it direct, though, and I think @northGAcock's procedure above is a better bet.

corey24

Thanks guys

Killit_and_Grillit

I've done these a few times with great results. 

https://www.google.com/amp/www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe-1916919.amp

They are a little more work with the brine and all but man they are tasty. 

Mickey

400 Raised Direct. Works for Turkey legs and wings as well as chicken legs and wings and all parts. 

SmokeyPitt

Killit_and_Grillit said:

I've done these a few times with great results. 

https://www.google.com/amp/www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe-1916919.amp

They are a little more work with the brine and all but man they are tasty. 

@Killit_and_Grillit that sounds good. Do you start direct and then go indirect to replicate the grill+oven?

@corey24 - I really like making chicken leg lolli-pops. They are a little work but worth the effort. 
There are lots of videos out there showing the process. I followed this one. 
https://www.youtube.com/watch?v=TTDUfuwZ87g

egginNthefreeworld

I did a BBQ Spatchcock style the other night and blew them outta the water! Raised direct at 400 for about 45 or so mins. Started saucing at 145 IT and it was amazing.

UncleBilly

I haven't done bone-in chicken in a goodish while, but this seems to work for just about all the chicken pieces I've done, whether they were bone-in or boneless skinless: - Dry brine uncovered in the fridge for a couple of hours before cooking - cook direct on raised grid at 350 degrees for 30 minutes - I start checking temps at 15 minute mark and move chicken pieces around if some are cooking faster than others- I start saucing when the chicken reaches 160 degrees IT - Pull it off the heat at 165 IT I agree with @egginNthefreeworld that spatchcocked chicken can really be something special! Everyone gets their preference of white or dark meat. The above cooking times may (will probably) be longer with a whole bird, but the process seems to work well.

JethroVA

Sweet Baby Ray's sauce. 

Mattman3969

This is a good starting point for a BBQ chicken. 

http://www.nibblemethis.com/2009/05/smoked-chicken.html  
I run mine at 230-250 raised direct. I like the taste that the mop gives when it hit the coals and vaporizes.  

The last one I did I used this sauce instead of the one Chris uses in the above recipe.  
http://amazingribs.com/recipes/BBQ_sauces/lexington_dip.html

I added about 2 -3 tablespoons of fresh brewed espresso and about 2 tablespoons of Soy sauce.  Just mixed till I liked the taste. 

thetrim

Who's used Walkerswood Jerk chicken?   Did you marinade before?   How long?  Or just use as a sauce during the cook?  I have a bottle burning a hole in my cabinet!

JethroVA

walkerswood jerk is awesome and it'll burn a hole in more than your cabinet. 

Focker

thetrim said:

Who's used Walkerswood Jerk chicken?   Did you marinade before?   How long?  Or just use as a sauce during the cook?  I have a bottle burning a hole in my cabinet!

Yes, it's good stuff, and a little goes a long ways.  

I marinate overnight in a Ziplok with a few spoonfulls of WW and some EVOO, turn until the pieces are coated nicely.  A few hours would work too, you really can't screw this up.  This was in Jan, a nice warmup.

thetrim

Thanks Ron the info about Walkerswood.   Gotta get it on!!!