Recipes

Barbecue Chicken

One of my family’s favorite is barbecue chicken. This inexpensive meat is easy to barbecue with consistent results. The process for chicken is very similar to other meats.
First we'll prepare the whole chicken. Wash the chicken thoroughly inside and out. Trim away any excess fat or skin. Next split the chicken in half. Barbecue chicken will be more flavorful and cook more evenly if it is cut into halves. Start by splitting the chicken down the center of the breast bone using a sharp knife. Next, cut along either side of the backbone to separate the chicken halves. Rub the chicken on both sides with a fruit rub from John Henry such as Pecan Rub, Apple Rub or Cherry Rub. It's best to apply the rub and then keep the chicken in the refrigerator overnight so the flavors can penetrate into the chicken. Put the chicken into the smoker or grill. If you are cooking on a grill, cook by using indirect heat, putting the chicken on one side of the grill and the charcoal on the other side of the grill. I do not use any wood chunks or chips as this BBQ chicken not smoked chicken. Keep the smoker or grill between 200 and 225 degrees. At these temperatures the chicken will be done in about six hours. If you use chicken pieces such as breasts, or thighs cooking time will be reduced to about four hours. Remember that there is no substitute for a good meat thermometer and the chicken will be done at 180 degrees.  Start the chicken skin side down. With the skin on the bottom it will hold the juices in the chicken and they will turn out moist and juicy. About 1/2 way through cooking start basting the chicken occasionally with apple juice applied with a spray bottle.  About 3/4 of the way through cooking turn the chicken to finish skin side up. When the chickens are done they will have a nice, smoky color. Serve the chicken halves with warmed BBQ sauce on the side. It's so good that you may want to eat it without any sauce at all.

          Bourbon BBQ sauce

•  1/2 large onion -- chopped
• 4 cloves garlic -- chopped
• 2 cups ketchup
• 1/3 cup vinegar
• 1/4 cup Worcestershire sauce
• 1/2 cup brown sugar -- packed
• 3/4 cup molasses
• 1/2 teaspoon pepper
• 1/2 tablespoon salt
• 1/4 cup tomato paste
• 1/2 teaspoon Tabasco sauce -- to taste
• Bourbon or whiskey about ½ cup or to taste

Combine onion, garlic and bourbon in a 3 qt saucepan. Sauté until onion and garlic are translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes.