Скачать или смотреть Old School BBQ Chicken

BBQ Chicken cooked over charcoal on a Primo Grill and glazed with a Barbecue Sauce to make some grilled, juicy, saucy Old School BBQ Chicken.

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Old School BBQ Chicken

WHAT MALCOM USED IN THIS RECIPE:
Primo Grills - https://www.primogrill.com/
Killer Hogs Hot Rub http://bit.ly/TheHotRub
Malcom's Bird Brine https://bit.ly/H2Qbirdbrine
Killer Hogs The BBQ Sauce http://bit.ly/TheBBQSauce
Killer Hogs Vinegar Sauce https://bit.ly/TheVinegarSauce
Killer Hogs Hog Sauce https://bit.ly/KHHotSauce
Thermoworks DOT https://alnk.to/gVNcOck
Thermoworks Thermapen https://alnk.to/fwt8XDb

Old School BBQ Chicken Ingredients:
8pc chicken skin on, bone in
2 cups water
1 bottle Wickers BBQ Marinade
1 lemon sliced
1/4 cup Malcom's Bird Brine
1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
1 cup Killer Hogs The BBQ Sauce
1 cup Killer Hogs Vinegar Sauce
2oz Killer Hogs Hot Sauce

Directions:
1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade. Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well. Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag. Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
2. Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes. Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone method - Hot side and Cool side. Adjust the air vents so the grill temperature reaches 350 degrees.
4. Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
5. Combine the bbq sauce, vinegar sauce, and hot sauce in a small container. Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides. Don't walk away because it can burn really quick. The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.

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