Easiest Way to Make Delicious Barbecued Chicken Halves

Delicious, fresh and tasty barbecue.

Barbecued Chicken Halves. This BBQ chicken may be cut in half, but it's full of wood-fired flavor. Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's Barbecue Seasoning.

Barbecued Chicken Halves Let's get started on creating a perfect grilled half chicken… To split the chicken, you need a nice sharp knife with some heft to it. Since the chicken is barbecued almost all the way with the skin-side up on the grill, the sauce can cook onto the surface without being burned by the grill's flames. The three-pronged flavoring technique—marinade, dry rub, barbecue sauce—makes for a moist and tasty bird. You can have Barbecued Chicken Halves using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Barbecued Chicken Halves

  1. It's 4 each of Chicken Halves.
  2. Prepare 2 cup of Barbecue Sauce.
  3. Prepare of Brine.
  4. You need 1 quart of Water.
  5. You need 1 cup of Sugar.
  6. It's 1 cup of Kosher Salt.
  7. It's 1/4 cup of Molasses.
  8. You need 2 tbsp of Cajun Seasoning.
  9. You need 2 tbsp of Granulated Garlic.
  10. Prepare 1 tbsp of Ground Black Pepper.
  11. It's 3 quart of Cold Water.

Smoked Chicken Halves My recipe for slow-smoking chicken halves. The challenge of cooking Half Chickens is keeping the white meat from drying out while rendering the fat in the dark meat. And don't forget about the skin, which still has to have bite-through texture. This is my secrets for cooking competition-quality Half Chickens.

Barbecued Chicken Halves instructions

  1. Place 1 quart of water into a sauce pan over medium-high heat..
  2. Add salt and sugar, stir well and then bring to a boil..
  3. Once mixture comes to a boil, add molasses and spices and return to a boil, then immediately remove from the heat..
  4. Add the 3 quarts of cold water to the brine to reduce the temperature..
  5. Place chicken halve into the cooled brine and make sure they are completely submerged. Brine, under refrigeration for 4-8 hours..
  6. Set up the grill for indirect cooking (smoking)..
  7. Place the chicken halves over the central drip pan and add wood. Cook at 250°-275°F for approximately 1 hour, then begin brushing the sauce onto the chicken..
  8. Repeat saucing every 10-15 minutes until chicken reaches an internal temperature of 165°F (measured with a probe thermometer in the thickest part of the thigh..
  9. Allow to rest for at least 10 minutes before serving..

Add chicken to remaining barbecue sauce. Chicken is one of the most popular foods to grill, yet it causes more trouble than any other grilled fare. More often than not, people serve birds that are burnt on the outside and raw in the center. It's understandable: A halved or quartered chicken with the skin on presents a twofold challenge. Getting chicken done means getting it dry, at best, or burned, at worst.