3 hrs 10 mins
From Fine Cooking Issue #39, recipe and method by Paul Kirk, a BBQ genius! I had never ever had any luck making BBQ chicken until I read this article and followed it to the letter. Now, I am famous for my BBQ chicken. This recipe is ridiculously easy, and requires very little effort on your part, mostly just monitoring the grill. The sauce and rub are just mixing everything together. I guarantee you will love this chicken.
My Private Note
Units: US | Metric
- 1/4 cup sugar
- 2 tablespoons onion salt
- 1 tablespoon seasoning salt
- 1 tablespoon garlic salt
- 2 tablespoons paprika
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons lemon pepper
- 1 tablespoon dried sage
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary, crumbled
- 1/4 teaspoon cayenne
- 1/2 cup firmly packed dark brown sugar
- 1 tablespoon onion salt
- 1 1/2 teaspoons celery seeds
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons chili powder
- 1 teaspoon finely ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 2 cups tomato ketchup
- 1/4 cup white vinegar, more to taste
- 2 tablespoons prepared yellow mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon liquid smoke (optional)
- 7 -8 lbs bone in chicken parts
- 1 cup apple juice, for basting
- 1For the spice rub- mix all ingredients in a bowl.
- 2Store in an airtight container.
- 3For the sauce- put all ingredients in a saucepan, bring to a boil, stirring to dissolve the sugar (keep a screen handy- it spits).
- 4Reduce the heat and simmer for about 25 minutes, stirring occasionally.
- 5Let cool, store in the refrigerator in a tight-lidded jar for months.
- 6BBQ Chicken- Rinse the chicken and pat it dry.
- 7Sprinkle on the rub generously.
- 8Get your BBQ (gas or charcoal) very hot.
- 9If you have some hickory chips or apple chips, feel free to add them.
- 10When the grill is ready, put the chicken, skin side up, on the grill: if you have a charcoal grill push all your coals to one side and put the chicken on the other side.
- 11If you have a gas grill turn off one side and put the chicken on that side.
- 12You don't want the chicken over direct heat.
- 13Put the lid on the grill and cook the chicken for about 30 minutes, maintaining an internal temperature of 230- 250 degrees by adjusting the vents (opening the vents lets in oxygen and raises the temperature).
- 14If your grill doesn't have a thermometer, use an oven thermometer to monitor the heat.
- 15After 30 minutes, baste the chicken with apple juice.
- 16Continue to cook and baste until the chicken is done, about 3 hours.
- 17At first, the chicken will appear that it isn't cooking at all, and you will be tempted to crank up the heat.
- 19Trust me- just keep going.
- 20You will think nothing is happening and wonder if this recipe is wrong, wrong, wrong.
- 21Just let it go- it will cook.
- 22Baste every half hour or so with more apple juice.
- 23Check for doneness at 2 1/2 hours.
- 24When it is done, baste each piece with the sauce and let it cook a few more minutes to let the sauce adhere to the chicken.
- 25Serve with more of the sauce, lots of napkins, some beer, and prepare for applause.
- 26Note: I was once hungry for this chicken in January (brrrr!) and with 2 feet of snow, didn't feel like trudging out to the grill.
- 27I made it in the oven and it turned out great.
- 28Just keep the oven temperature on 250 degrees, put the chicken on a cookie rack set over top of a sheet pan covered in aluminum foil.
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Nutritional Facts for Ultimate BBQ Chicken
Serving Size: 1 (386 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1005.2
- Calories from Fat 438
- Total Fat 48.6 g
- Saturated Fat 13.4 g
- Cholesterol 308.3 mg
- Sodium 1018.0 mg
- Total Carbohydrate 41.3 g
- Dietary Fiber 1.7 g
- Sugars 37.0 g
- Protein 97.5 g
The following items or measurements are not included: