Tips for BBQ chicken on the bone (whole half)?!
Tips for BBQ chicken on the bone (whole half)?
I like bbq chicken, spicy is always a plus, I am interested in different ideas for marinade, sauce or just tips on how to make it truily delicious. You dont have to answer all teh questions 1 or 2 is cool
Answers:
I've always had the best success baking BBQ chicken. The sauce stays on the chicken better and gets nice and thick. It makes the chicken so tender and flavorful. Grilling just doesn't do it for me.
I haven't ever made a whole BBQ chicken, just legs or wings. What I do is lay out the pieces of chicken in a pan with high sides (like a 13 x 9 x 2 pan) and then pour the sauce all over the chicken. It takes about an hour or so to cook through and be really tender.
Also, it doesn't really matter which sauce you use, as long is it's cooked for a long time to cook out the acidic vinegar taste. If you want to make any BBQ sauce spicy, just stir in some Cayenne pepper. Be careful, though. A little bit goes a long way.
Source(s):
Experience
Take a whole chicken and add ur fav. marinade and place the chicken on a tall can of beer. The beer will make that puppy tender juicy and give it a wonderfull flavor. GOOD
I like to boil the chicken pieces 1st before I grill them. That way, you know the chicken is done & you don't have to grill it as long. Boil them around 45 minutes. Have the grill hot & throw the pieces on. Grill both sides for about 7 to 10 minutes each then slap the sauce on. Delicious!
Jamaican Jerked Chicken:
A spicy rub perfect for grilled chicken, pork or fish
Rub:
1 bunch green onions
1 T ground allspice
1 scotch bonnet or habenero pepper, seeded
2 cloves garlic
1 t thyme
1/2 t cinnamon
1 t salt
1/4 cup oil
Combine ingredients in a food processor. Rub onto chicken liberally, making sure to completely cover. Grill as you usually would. Enjoy with plenty of Red Stripe beer.
Note: when handling the pepper or the rub, use plastic or latex gloves to avoid burning your skin or at the very least wash your hands immediately and thoroughly.
I too like spicy chicken...i use a mckormick rub with sweet baby rays spicy bbq sauce...i also used to get some seasoning from a local mexican store that was good and spicy ...it was the bomb...but the store relocated so now i just use my tried and true lol...if you have one in your area you should go check it out. Also there are online companies that sell different sauces and marinades...just do search for spicy bbq sauce or something like....hagd..and an excellent memorial day weekend.
Here's a spice rub for the beer can chicken mentioned earlier.
Beer Can Chicken with Memphis Rub
Memphis rub
1/4 cup paprika
1 tablespoon firmly packed dark brown sugar
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon freshly ground black pepper
1 to 3 teaspoons cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients in a jar, twist lid on airtight, and shake to mix. Store away form heat and light for up to 6 months.
1 large whole chicken (4 to 5 pounds)
1 tablespoon oil
3 tablespoons Memphis Rub
1 can (12 ounces) beer
Rinse chicken in cold water and pat dry. Rub oil on outside skin of chicken. Sprinkle 1 tablespoon of rub inside the body and neck cavities. Sprinkle 1 tablespoon rub all over the skin of the bird. Pop the tab on the beer. Using "church-key" style can opener make 6 holes in top of the beer can. Pour out the top inch of beer and slowly spoon remaining rub through the holes into the beer. Hold chicken upright and insert beer can into the cavity.
Placed chicken upright (spread legs to act as a tripod) in a 350 Degree preheated grill (in-direct heat),or place chicken upright on a jelly-roll pan and place in a 350 Degree oven. Cook chicken for 21 minutes per pound. Using tongs, lift bird to cutting board or platter, holding beer can underneath with a large metal spatula. Let stand for 5 minutes before carving. If you wish you can carefully remove chicken from beer can to carve.
The Barbecue Bible by Steven Raichlen