Cole Cooks: Barbecued Chicken
This summer I am learning how to cook on our outdoor gas grill. This is my recipe for barbecued chicken.
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My favorite restaurant in San Diego is Phil’s BBQ. I have tried many of their items but when I was a kid I would always get the chick-less tickler. This is chicken tenders coated with Phil’s BBQ sauce. I wanted to try and make a version of this at home.
I got this recipe from a book my dad recommended, BBQ USA. I picked a recipe Foolproof Barbecued Chicken. This comes with a DR. Pepper BBQ Sauce. I love Dr Pepper so of course I had to make this as well. This also works great with any barbecue sauce, especially Phil’s.
This is a pretty easy recipe. My mom bought a chicken that was already cut into piece. You simply make a rub and put it in on the chicken about an hour before cooking.
You also make a mop sauce for basting the chicken.
The grill needs to be set up for indirect grilling. My dad uses a Big Green Egg which is easy to setup for indirect grilling. However, I still learning on the gas grill so my mom showed me how to do indirect cooking.
The grill has four burners. You turn the two burners on the ends to high and leave the middle burners off. The chicken cooks in the middle.
I also used cherry wood chips. You soak them in water for half an hour and then wrap them in aluminum foil poked with holes. They go over the direct part of the grill.
The chicken takes over an hour to cook. Every 10 minutes I would brush it with a mop sauce.
We have a Thermapen to check the temperature. You want the breast to reach 165 degrees and the thighs to be 175 degrees.
Right before taking the chicken off the grill you brush it with BBQ sauce and let it cook for 2 or 3 minutes. You add more sauce when serving.
I made Dr Pepper BBQ Sauce and you can see my recipe. However, this works great with any BBQ sauce. I will be experimenting with more sauce recipes and also cooking more stuff on the grill. Stay tuned!
NOTE: I also learned to make Texas Toast which is a favorite of mine from several BBQ restaurants in San Diego.
Barbecued Chicken
Ingredients
- 3 to 4 pound chicken
- 1 cup wood chips
Rub
- 4 teaspoon kosher salt
- 2 teaspoon sweet paprika
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon celery seed
- Mop Sauce
- ½ cup white vinegar
- ¼ cup Worcestershire sauce
- 1 tablespoon rub
- 2 cup BBQ sauce
Instructions
- If chicken comes whole cut into pieces. Combine rub ingredients and mix well. Set aside 1 tablespoon rub for mop sauce. Coat chicken with remaining rub and refrigerate 1 to 2 hours.
- Soak wood chips in water for at least half an hour. Set up grill for indirect cooking by turning on burners on one side. Put wood chips in aluminum foil. Poke holes in foil and put on hot side of grill.
- When chips start smoking add chicken to cool side of the grill. Every ten minutes base with mop sauce. After one hour start checking temperature. Chicken is done when the breast are 165 degrees and thighs are 175 degrees. Before remove baste with BBQ sauce and let cook for 2 to 3 minutes.
