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Whole BBQ Chicken

Author
Cookinero 11 Nov 2022
18810
Whole BBQ Chicken

How to cook Whole BBQ Chicken

Step 1

Whole BBQ Chicken

First, measure out the amount of liquid needed for the solenade. To do this, put the chicken in a saucepan where it can be freely filled with water so that it is covered by 4–5 cm. Pour in water, remove the chicken and measure the amount of water remaining in the saucepan.

Step 2

Calculate the amount of salt supplements you need. For example, if you get 3 liters of water, multiply the amount of the indicated ingredients by three. Mix all the ingredients with water in a saucepan, bring to a boil, let the salt and sugar dissolve completely. Cool down the salt.

Step 3

Remove excess fat from the chicken, cut off the iron from the tail, tie the legs and wings. Put the chicken in salt water, press down with a plate so that it does not float up, leave for at least 4 hours, 24 hours is possible in a cool place. Then dry, brush with oil, wrap in 3 layers of foil.

Step 4

Whole BBQ Chicken

Kindle the coals - they should burn out and be covered with gray ash. Rake the coals to the edges, put the chicken in the center. Roast for 30 minutes, turning every 10 minutes.

Step 5

Whole BBQ Chicken

Mix ketchup, mustard, garlic powder and honey, salt and pepper. Remove the foil, brush the chicken on all sides with a little sauce, place on the wire rack and continue roasting, brushing and turning every 10 minutes, until the internal temperature of the flesh at the thickest part of the leg reaches 72°C (determine with an electronic thermometer). Place chicken on a platter and cover with foil. Leave to "rest" for 20 minutes. Then cut and serve.

Whole BBQ Chicken - FAQ About Ingredients, Baking Time and Storage

Yes, you can adapt this recipe for turkey or duck, but adjust the cooking time based on the bird's size. Use a meat thermometer to ensure the internal temperature reaches a safe minimum.
While the long brine is ideal, you can reduce it to a minimum of 2 hours. For a quicker option, try a dry brine by rubbing the chicken with a salt and sugar mixture a few hours before cooking.
Store leftover BBQ chicken in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools down completely before refrigerating.
Yes, you can freeze leftover BBQ chicken. Remove the meat from the bones, wrap it tightly in plastic wrap, then place it in a freezer-safe bag. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
This recipe is designed for chicken, but you can adapt the BBQ sauce for grilling vegetables like portobello mushrooms, eggplant, or bell peppers. Marinate them in the sauce and grill until tender.
Reduce the amount of salt in the brine and BBQ sauce. You can also use low-sodium soy sauce (if using) or salt substitutes. Opt for fresh herbs and spices to enhance flavor without adding extra salt.
Classic sides like coleslaw, potato salad, corn on the cob, baked beans, or macaroni and cheese are excellent choices. A fresh green salad or grilled vegetables also complement BBQ chicken well.

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