Barbecued Chicken
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 879
- Total Fat
- 49
- Saturated Fat
- 14
- Carbohydrates
- 46
- Dietary Fiber
- 1
- Sugar
- 38
- Protein
- 60
- Cholesterol
- 239
- Sodium
- 1387
- Total: 1 hr 30 min
- Active: 15 min
Ingredients
6 (22-ounce) chicken halves (fryers are best)
2 (16-ounce) bottles barbecue sauce
Directions
Special equipment:
5 to 7 pounds charcoal briquettes Lighter fluid- 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.