Grilled Chicken With Root Beer Barbecue Sauce
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
30
Spice
51
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Salt1 tbsp
Sweet Paprika (hungarian)1 tbsp
Dark Brown Sugar (packed)2 tsps
Ground Black Pepper1 tsp
Celery Seed1 cup
Water3 cup
Distilled White Vinegar1 cup
Worcestershire SauceDirections:
1
Mix first 5 ingredients in small bowl
2
Reserve 4 teaspoons spice mixture for mop mixture
3
Rub remaining spice mixture all over chicken halves
4
Refrigerate chicken 1 hour
5
Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture
6
Place 1 handful of torn newspaper in bottom of charcoal chimney
7
Top newspaper with 30 charcoal briquettes
8
Remove top rack from barbecue; place chimney on bottom rack
9
Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes
10
Open 1 bottom barbecue vent
11
Turn out hot charcoal onto 1 side of bottom rack
12
Using metal spatula, spread charcoal to cover approximately 1/3 of rack
13
Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire)
14
Fill foil loaf pan halfway with water and place on bottom rack opposite coals
15
Return top rack to barbecue
16
Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal)
17
Cover barbecue with lid, positioning top vent directly over chickens
18
Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking
19
Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat
20
Keep any other vents closed
21
Check temperature every 10 minutes
22
Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes
23
After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface
24
If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface
25
Using tongs, add hot gray charcoal briquettes from chimney to bottom rack
26
Scatter remaining 1 cup drained wood chips over charcoal
27
Reposition top rack on barbecue, placing chickens above loaf pan
28
Cover with lid
29
Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer
30
Using tongs, move chickens directly over fire
31
Grill until sauce sizzles and browns, about 2 minutes
32
Cut chicken into quarters
33
Serve, passing remaining Root Beer Barbecue Sauce separately
34
Mix first 5 ingredients in small bowl
35
Reserve 4 teaspoons spice mixture for mop mixture
36
Rub remaining spice mixture all over chicken halves
37
Refrigerate chicken 1 hour
38
Mix 1 cup water, vinegar, Worcestershire sauce, and reserved 4 teaspoons spice mixture in medium bowl to blend for mop mixture
39
Place 1 handful of torn newspaper in bottom of charcoal chimney
40
Top newspaper with 30 charcoal briquettes
41
Remove top rack from barbecue; place chimney on bottom rack
42
Light newspaper and let charcoal burn until ash on briquettes is gray, about 30 minutes
43
Open 1 bottom barbecue vent
44
Turn out hot charcoal onto 1 side of bottom rack
45
Using metal spatula, spread charcoal to cover approximately 1/3 of rack
46
Scatter 1 cup drained wood chips over coals (using too many wet chips may douse the fire)
47
Fill foil loaf pan halfway with water and place on bottom rack opposite coals
48
Return top rack to barbecue
49
Arrange chicken halves, skin side up, on top rack above loaf pan (not above charcoal)
50
Cover barbecue with lid, positioning top vent directly over chickens
51
Place stem of candy thermometer through top vent, with gauge on outside of lid and tip near chickens (thermometer should not touch chickens or rack); leave thermometer in place during cooking
52
Use top and bottom barbecue vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat
53
Keep any other vents closed
54
Check temperature every 10 minutes
55
Grill chickens until almost cooked through, brushing with mop mixture every 15 minutes, about 1 hour 25 minutes
56
After 15 minutes, use technique described above to light an additional 15 charcoal briquettes in chimney set atop nonflammable surface
57
If temperature of barbecue falls below 275°F, use oven mitts to lift off top rack with chickens; place rack with chickens on nonflammable surface
58
Using tongs, add hot gray charcoal briquettes from chimney to bottom rack
59
Scatter remaining 1 cup drained wood chips over charcoal
60
Reposition top rack on barbecue, placing chickens above loaf pan
61
Cover with lid
62
Brush chickens with some Root Beer Barbecue Sauce and continue grilling until meat thermometer inserted into thighs registers 180°F, about 6 minutes longer
63
Using tongs, move chickens directly over fire
64
Grill until sauce sizzles and browns, about 2 minutes
65
Cut chicken into quarters
66
Serve, passing remaining Root Beer Barbecue Sauce separately