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Rubbed and Sauced Barbecued Baby Chickens
2 (3 1/2-pound) "baby" chickens
Olive Oil
Salt and fresh ground pepper or Classic BBQ Rub, recipe follows
Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe follows
Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split
chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on
all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.
Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each
of the 4 slots. The chicken in the holder will resemble slices of toast in an
old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking
grate over indirect medium low heat (making sure no heat is directly under the chicken.)
Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the
thigh. After 30 minutes, check the internal temperature with an instant-read thermometer.
Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken
is sauced too early, it will burn on the outside before the interior meat is cooked
through.
Classic BBQ Rub:
2 tablespoons smoky paprika
2 tablespoons kosher salt
3 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon ground cumin
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon celery salt
1 teaspoon oregano, crushed
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion
powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub,
puree ingredients in a spice grinder until well combined and all pieces are uniform (the
rub will be very fine and tan in color). This step is important if adding to any homemade
barbecue sauce.
Note: Extra rub can be stored in an airtight container for up to six months.
Yield: about 1 cup |
