Old School BBQ Chicken On The Weber Grill | Heath Riles BBQ

There’s nothing like the taste of Old School BBQ chicken, but you’ll be hard-pressed to find anything comparable in restaurants or grocery stores. My Old School BBQ Chicken uses a timeless method that infuses every bite of chicken with a rich, smoky flavor.

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Products Used:
• Heath Riles BBQ Chicken Rub https://bit.ly/3pOEH4T
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/37ieB68
• Heath Riles BBQ Tangy Vinegar BBQ Sauce https://bit.ly/36jVAvL
• Heath Riles BBQ Heat Gloves https://bit.ly/3BfFkvW
• Killer Hogs Hot Sauce https://bit.ly/3pUU3F8
• W Sauce Fireshire https://bit.ly/3EY0tNf
• Weber Kettle Grill https://amzn.to/3SjCKhq
• Charcoal Briquet Holder https://amzn.to/3WbyotW
• Royal Oak Charcoal Hardwood Charcoal https://amzn.to/4dgSCt7
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• Disposable Pan https://amzn.to/3VSk2ye
• Black Latex Gloves https://amzn.to/3RQIxe0

Ingredients:
• Whole Chicken
• Heath Riles BBQ Chicken Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
• Killer Hogs Hot Sauce
• W Sauce Fireshire
• 1 stick of butter

Directions:
1. Stoke the Weber Kettle Grill (or your grill of choice) with Royal Oak Charcoal Super-Sized Briquettes and Royal Oak Tumbleweeds. Fire it up to 325℉, creating a two-zone fire. Note: The temperature will be higher initially, but this won't harm the meat.

2. Remove the whole chicken from its packaging and separate the wings, thighs, legs, and breasts.

3. Drizzle olive oil over the chicken and season it on all sides with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub.

4. Place the chicken on the cool zone of the grill and cook for 40 minutes.

5. Prepare the basting sauce: In a small aluminum pan, combine minced garlic, butter, Heath Riles BBQ Tangy Vinegar BBQ Sauce, Killer Hogs Hot Sauce, Bear & Burton’s W Sauce - Fireshire, and Heath Riles BBQ Cajun Creole Garlic Butter Rub. Heat the sauce on the grill while the chicken cooks.

6. When the chicken reaches 138℉, move it to the hot zone and baste with the sauce, turning to char on each side. Repeat until the chicken is charred to your liking.

7. Return the chicken to the cool zone and cook for another hour. Total cook time is about 2 hours and 15 minutes.

8. When the chicken reaches 160-165º in the breasts and 170℉-180℉ in the dark meat, remove it from the heat and let it cool.

Chapters:
0:00 Intro
0:23 Light Charcoal
1:05 Season Chicken
2:27 Set Up 2-Zone Fire
3:10 Place Chicken on Grill
3:41 Make BBQ Sauce
4:59 Check Chicken & Add Sauce To Grill
5:40 Temp Chicken
6:05 Baste and Char Chicken
7:55 Temp Chicken
8:41 Baste Chicken Again
9:35 Take Chicken Off Grill
10:00 Recap
11:02 Taste Chicken
11:30 Outro

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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you

Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 and 2024 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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