Classic Barbecue Chicken Recipe
Three steps to amazing charcoal-barbecued chicken: Cut before you cook so your chicken holds its juice, caramelize the skin with a red rub and olive oil, and put your meat on the heat. Then sit back, relax and enjoy a beer in the good company of friends. John Stagegives his recipe for the best barbecue chicken and reminds us to enjoy the luxury of having time to cook a great meal.
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Charcoal Barbecue Chicken
8 chicken quarters (leg and thigh)
2/3 cup olive oil
7 tablespoons store-bought all-purpose barbecue spice rub or Dinosaur BBQ All-Purpose Red Rub (recipe below if you have all spices on-hand)
2 cups store-bought barbecue sauce, preferably Dinosaur BBQ Sensuous Slathering Sauce
Prep the chicken by breaking the joint between the leg and thigh, and trim away any backbone attached to the thigh. Mix up the oil and spice rub, and massage it into the chicken pieces. Cover and refrigerate the chicken until you're ready to grill it.
Build a medium coal bed in your grill. It should register 325° to 350° with the lid down. Open the lid and position the rack as high above the coals as possible. (This keeps the skin from getting too charred before the chicken is cooked through.) Arrange the chicken pieces, skin side up, directly over the coals. Close the lid and cook for 25 to 30 minutes; then give the chicken a flip, skin side down, and cook, covered, for 20 minutes more or until it has an internal temperature of 160° to 165°.
Check the chicken, and push the pieces that look the most cooked to the cooler edge of the grill. Keep cooking the thicker pieces, moving them to the hotter spots on the grill till they reach the same amount of doneness.
Flip all the pieces skin side up and slather on the barbecue sauce. Close the lid of the grill andcook for 10-15 minutes more to glaze the chicken. Serve with the barbecue sauce for ladling. Serves 4-6.
All-Purpose red rub
1Ž2 cup paprika
1Ž2 cup kosher salt
1Ž2 cup light brown sugar
1.2 cup granulated garlic
6 tablespoons granulated onion
1Ž4 cup chili powder
1 tablespoon black pepper
1 teaspoon ground cumin
1Ž2 teaspoon cayenne pepper
Dump all the ingredients into a bowl and rub them together with your hands. Store in a plastic or glass container until ready to use. Makes 2 3Ž4 cups.