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Chicken & Turkey - On the Grill
Perfect BBQ Chicken
Oven braising followed by glazing on the grill is a sure-fire recipe for great BBQ chicken every time!
1 chicken; butterflied, split or quartered
Claude’s Brisket Marinade
1 bags Tony’s Smoky BBQ Rub - Southern, Kansas City Hickory or Texas Mesquite*
Tony’s BBQ Sauce - Sweet & Sassy or Bold & Smoky
1 day or minutes before serving, marinate or brush chicken generously with Claude’s Brisket Marinade - refrigerate until ready to cook (marinating for one day adds more smoky flavor - optional but a nice touch).
Place skin-side-up in a roasting pan. Add 1-2 cups water (beer or ginger ale can also be used) and cover pan well (using a lid, foil, or parchment and foil) and place in a 300-350 degree oven. Roast until the thigh reaches 180 degrees (usually 45-60 minutes). Can be refrigerated at this point for later grill finishing.
Preheat a medium indirect grill, preferably with chunk charcoal or wood chips to add a nice smoky flavor. Wood chips can be soaked in water and added to coals, or placed in a chip tray or perforated tin can directly on gas flame.
Brush chicken with juices from the pan to moisten well and cover heavily in your chosen BBQ Rub - the more rub, the better the taste and glazed finish.
Indirect grill (not directly over the fire - can also be roasted at 350°) until glazed and browned to taste - conditions vary, usually 30-60 minutes. Direct heat can be cautiously used for more browning - take care not to char! Can be served at this point with sauce for dipping, or brushed with sauce and cooked until glazed. Serves 1-3 - Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
* Chef Notes: The Southern rub is sweet with a nice hickory flavor. The Kansas City and Texas Mesquite Rubs are smokier and less sweet.
Indirect Grilling Tips at: http://www.tonysmarket.com/recipe.cfm?id=3130
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