Charcoal Bar-B-Que Chicken
Because we smoke most everything at the Dinosaur, when I get home I really enjoy the flavor that cooking over plain old charcoal brings out. It’s that delicate chicken flavor touched with spice and caramelized barbecue sweetness that I’m after. It’s easy to achieve, but you’ve got to follow some simple rules, so take a look at the Chicken Pit Boss Tips before getting started.
Recipe information
Yield
feeds 4 to 6
Ingredients
Preparation
Step 1
Prep the chicken by breaking the joint between the leg and thigh, and trim away any backbone attached to the thigh. Tuck the wing tip under the spot where the wing joins the breast. Mix up the oil and All-Purpose Red Rub, and massage it into the chicken pieces. On the breast pieces you can even lift up the skin and massage the rub right into the flesh. Cover and refrigerate the chicken til you’re ready to grill it.
Step 2
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 til 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 til they reach the same amount of doneness.
Step 3
Flip all the pieces skin side up and slather on the Mutha Sauce. Close the lid of the grill and cook for 10 to 15 minutes more to glaze the chicken. Serve with more Mutha Sauce for ladling.
