Barbecued Chicken

Total Time:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 6 (22-ounce) chicken halves (fryers are best)
  • 2 (16-ounce) bottles barbecue sauce
  • 5 to 7 pounds charcoal briquettes
  • Lighter fluid
Directions
  • Arrange the grill grate approximately 25 to 27 inches from the charcoal. If it is too close, the chicken will cook too fast, burn and dry out.

  • Pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel.

  • Place the chicken on the cooking surface. Approximately every 5 minutes, turn the chicken with tongs (being careful not to tear the skin) and baste with the sauce each time (for best results, used a clean shaker or squeeze bottle).

  • Grill for approximately 1 hour to 1 hour and 15 minutes. Add charcoal, if necessary, to finish off (maybe 1/2 to 2/3 way through the cooking process) and be sure not to use lighter fluid, just sprinkle the new charcoal over the existing. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    Barbecued Chicken

    Recipe courtesy of Ina Garten