Barbecued Chicken
What’s the secret to our barbecued chicken? We marinate it in Italian dressing! Then we cook it low and slow—that’s chicken with the Neely brothers’ touch. I love to cook chicken in two halves, because the bones and carcass help keep it moist. You can always cut it into individual pieces once it’s done. I can guarantee you a great bird if you use our dressing, but feel free to use bottled Italian dressing in a pinch.
Recipe information
Yield
serves 6 to 8
Ingredients
Spice mix
Zesty Italian dressing
Preparation
Step 1
Rinse the chicken halves in cold water, and pat dry with paper towels. Place the chicken in a large bowl or baking dish, coat with the Zesty Italian Dressing, and dust with Neely’s Barbecue Seasoning. For best results, allow the chicken to marinate in the fridge for at least 2 hours, or overnight.
Step 2
Thirty minutes before you’re ready to cook the chicken, take it out of the fridge and allow it to come to room temperature, then preheat the grill to 250°F, preferably over hickory and charcoal. Place the chicken halves on the grill, cavity side up. Cover the grill, and cook for about 50 minutes. Flip the chicken over, and cook until it turns golden brown, and the wing and drumstick become very tender and pull easily away at the joints, another 15 to 20 minutes. Brush the chicken with Neely’s Barbecue Sauce during the last 5 minutes of cooking, and serve with additional sauce.
Spice Mix and Zesty Italian Dressing
Step 3
In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning. Store the spice mix in a tightly sealed container, and use as needed. To prepare the dressing, whisk together the vinegar, olive oil, water, and 2 tablespoons of the spice mix. (makes about 1 cup)
