The Best Barbecue Chicken

Name: The Best Barbecue Chicken
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Bbq, Barbecue
Ingredients: 473 milliliters Kansas City-style Barbecue Sauce, or your favorite barbecue sauce; 1 teaspoon black pepper; 1 Tbsp brown sugar; 1 teaspoon chili powder; 2 medium cloves garlic, minced on a microplane grater; 1 teaspoon ground coriander seed; 1 Tbsp kosher salt; 1 large whole large chicken, about 6 to 8 pounds

The recipe The Best Barbecue Chicken is ready in about 1 hour and 15 minutes and is definitely an amazing gluten free and dairy free option for lovers of American food. This recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 17g of fat, and a total of 405 calories. This recipe serves 6. It works well as a rather inexpensive main course for Father's Day. If you have chicken, pepper, brown sugar, and a few other ingredients on hand, you can make it.

Instructions

Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Whole Chicken

Equipment you will use

Cutting Board

Paper Towels

Skewers

Combine salt, brown sugar, black pepper, chili powder, coriander seed, and garlic in a small bowl and massage with fingertips until homogenous.

Ingredients you will need

Whole Coriander Seeds

Black Pepper

Chili Powder

Brown Sugar

Garlic

Salt

Equipment you will use

Bowl

Spread mixture evenly over all surfaces of chicken.

Ingredients you will need

Whole Chicken

Spread

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. If using charcoal, place hardwood chunks directly on coal. If using gas, place on grate above lit burners.

Ingredients you will need

Spread

Cooking Oil

Equipment you will use

Grill

Place chicken skin side up over cooler side of grill with legs pointed towards hotter side. Close grill and cook until center of thickest part of chicken registers 120°F on an instant read thermometer, 35 to 45 minutes.

Ingredients you will need

Whole Chicken

Cooler

Equipment you will use

Kitchen Thermometer

Grill

Brush top of chicken with barbecue sauce. Cover and continue cooking for 5 minutes until sauce is beginning to dry.

Ingredients you will need

Barbecue Sauce

Whole Chicken

Sauce

Brush with more sauce, cover, and continue to cook for until thickest part of breast registers 135°F on an instant read thermometer, about 5 minutes longer. Using tongs and a flexible metal spatula, carefully flip the bird and place it skin side-down directly over the coals.

Ingredients you will need

Sauce

Equipment you will use

Kitchen Thermometer

Spatula

Tongs

Brush back of chicken with more sauce. Continue to cook, covered, until brown, crisp, charred in spots, and thickest part of breast registers 150°F on an instant read thermometer, 7 to 10 minutes longer. If bird threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done.

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Kitchen Thermometer

Grill

Remove from grill, let rest 10 minutes, carve, and serve.

Equipment you will use

Grill