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.

#bbqchicken #barbecuechicken #howtobbqright

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 http://bit.ly/ThermoworksDOT
– Thermoworks Thermapen https://bit.ly/2I9Fsnp

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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hey welcome back to how of barbecue ride I’m Malcolm Reed y’all I don’t know what it is about summertime and Grilling season but it gets me to craving some good old barbecue chicken so that’s what I’m going to cook today this is kind of oldfashioned style we’re going to get it over some hot coals caramelize some sace on it at the end and I know it’s going to be good it takes me back let’s get to cooking y’all now I got me a eight piece snack right here you can use any parts of chicken you want this is pretty much just a whole chicken cut up two breasts legs thighs and wings I want to get some flavor on it first so I’m going to make a barbecue brine this the brine is a great way to get some flavor in some poultry like this I’m using some fresh lemon juice a bottle of Wickers that’s just a barbecue marinade vinegar water spices to keep it that brine element I’m using some of my bir Brine and some hot barbecue rub in some water we’re going to whisk that up and we’re going to dump it all over that chicken so we’ve got all this flavor going on and now this chicken’s going to soak it up in just about 2 hours so stick it in the refrigerator and just leave it alone now when you’re ready to pull that chicken out of the brine you want to set up a little rack system so that excess moisture can drip off I just got a bacon sheet with some foil on it and one of these little raised racks I call them pork racks but they’re great for letting this chicken dry out now after it’s set on the rack for about 30 minutes kind of at room temperature the moisture is kind of dried up on it and you can really tell the meat has changed it soaked up a lot of those flavors from that brine now I’m going to get it spread open here kind of turned on the meat side skinned down and I’m going to get the seasoning now for barbecue chicken you could use whatever seasoning you like I got my hot rub since we used it in the brine but this ain’t no right or wrong way it’s kind of up to you how you want to flavor this chicken and if you don’t want to use these eight pieces you could use any piece of chicken you want to do all wings leg quarters but this reminds me of those family reunions those big Memorial Day Fourth of July picnics we always had some barbecue chicken going down once you get a good coat on it we’re just going to flip it over to the skin inside and do the same thing y’all so once I got that seasoning all over everything I’m going to take my thighs and kind of just Bunch them up a little bit I want them to set pretty when they’re on the grill but just take that skin and kind of Tuck those edges down make a little pillows with it that’s a juicy looking thigh I’m going to hit them just where I touched them with a little more rub on that skin now we’re ready to fire up a grill so now to cook this chicken today I’m going to use a two Zone setup in my Primo ceramic Grill now you can cook chicken on any kind of Grill I don’t care if you got a drum turned sideways it’ll cook some fire chicken but you want that two Zone cooking hot coals on one side Cool Zone on the opposite side so you got a safe place and we can start that chicken out on the cool side to really get that fat rendered I’m going to use a bed of Royal Oak lump charcoal for my heat got a couple tumble weeds going in there and fire those up after about 20 minutes that Grill is ready to roll now I want my vents about an inch and a half top and bottom I want it to set about 350° de that’s the perfect temperature on a grill to be doing chicken cuz you want that higher heat to render that fat that’s what’s going to give you that bite through skin so once that grills up to temperature you go ahead and get your grates in place now I’ve got a heat diverter and a rack over on the cool side and I’ve just got a straight rack over those hot coals and that’s about a 3 second hot right there we’re running about 350 our chicken’s been setting while the grill come up you can see the rubs kind of melted into it we’re ready to get it on the pit I’m going to start with these breasts put them kind of right in the middle I’m going go ahead and put our thighs on and our legs going put the wings on the back cuz they’re the smallest all our chicken spaced out we’re getting good air flow we got good heat so we’re just going to close the lid got the Primo coming back up it dropped down a little it’s going to stop about 350 at this point we’re just cooking chicken y’all there ain’t nothing to it I’m going to put a probe in here in a minute so I can watch the internal temperature on those breasts but it’s probably going to take about an hour and a half before we get ready to glaze it and I’ll show you how we’re going to do that all right y’all we are sitting pretty preo locked in at 350 it’s been about 20 minutes that’s when I want to start watching the internal temperature this looking good it’s slow cooking starting to render some fat what I’m going to do is I’m going to take my probe I’m going to run it off in this breast about halfway in I don’t want to get on the bone we’re looking about what I thought 94 95° I’m going to ease that lid down on that wire and just let it sit there that way when it gets to about 155 I want to start glazing it now these smaller pieces are going to be done before that so I’m going to come back and check them about 20 minutes but just keep that lid closed and let your smoker work for you but barbecue chicken is a thing I love y’all you just kind of feel how it’s cooking gauge it you can take it off if you need to you can put it over on the hot side and get that skin right at the end it ain’t really no technique it’s just a labor of love so it’s been a total of 40 minutes now we’re still sitting at 350 we don’t come up to 130 inter internal on that big chicken breast so let’s let’s take a peek at everything and see how we’re doing I don’t like to open it a whole lot but man we getting some color going looking beautiful looking beautiful I know it’s hot but oh yeah underneath is looking good since I want some really really good barbecue chicken I’m going to go ahead and start glazing it while it’s on the cool side let me go whip up some glaze real fast my barbecue glaze is simple it’s just a combination of two sauces and a little hot sauce use whatever kind of sauce you like on chicken if you want to get out there with it go ahead and get out there but I like the little Tangy element the vinegar gives the sweetness of the regular barbecue sauce and I like my chicken a little spicy so I’m going to add some hot sauce too if I had to guess it’s probably about a cup of each sauce and I’m just going to eyeball the heat on the hot sauce but it’ll thin it down a little bit it’s got a lot of vinegar in it so just give it some dashes I don’t measure Stir It Up I’m not heating it up now if you put it over the fire it can burn on you so just know that but we’re going to put it on that kind of cool Zone side let it start tacking on this is going to be extra glazed barbecue chicken sticky sweet Tangy with a little Heat so back over here at the Primo we’re still rocking along 134 on that breast I’m not going to start glazing the breast yet but these smaller pieces are ready for it so we’re just going to give it little barbecue sauce action just dabbing it I get in front of the camera excuse me tips of my wings are getting a little dark I’m going to back them over that diverter a little bit go ahead and get some on that leg it might not hurt to put it on the breast I don’t know but these smaller pieces of chicken they’re ready for it they look so good love barbecue chicken I didn’t use much sauce at all so shut that lid we’re just going to let it glaze still setting at 350 I’m not doing anything to the dials anything to the heat we just letting it cook and letting it caramelize on all right another 10 minutes I want to check on that glaze CU I don’t want it to burn but look at that man that’s got some look to it it’s looking like barbecue chicken now but I didn’t if y’all notice while IO I didn’t glaze the backside so we got to turn these dudes over I got to get some sauce on them but I wait to do it so that sauce kind of sets and my chicken has that good shape to it about 148 on the breast which is right where they need to be we’re just going to give this backside a little glaze I like to hit these pieces I’m going to go get me a thermop pin after this 10 minutes and check the internal temperature on these smaller pieces and I might need to get them over some hot coals just to crisp that skin up a little bit cuz that’s barbecue chicken to me when the skin is right I want to be able to eat it too not just the chicken but it smells fantastic I mean you don’t have meat dripping on coals yet but we’re about to that’s really going to amp it up close that lid give me 10 more minutes that’ll be one full hour all right y’all that breast is done hit 155 internal we’re at that hour mark our chicken is looking so good I got to get this over here and start sear look at that when I flipped it over what it looks like it’s beautiful beautiful chicken we ain’t through though because we got to get it on the hot side and really get some color on it so I’m going to take these and we’re just going to set them over here get some Sizzle Sizzle go ahead now go ahead what I like to do is go ahead and double glaze them let’s give them some more sauce over here over the heat what’s going to happen those hot coals can burn pretty quick so I’m talking like you just need a minute on each side keep kind of flipping it don’t walk away when you’re doing this part all of a sudden we’re grilling chicken now after we done smoked it but this makes it extra sticky extra Saucy and really really good once I get a little sauce on that side we can go ahead and flip it over try not to pull your skin off if you can help it but let’s just roll it how about that got some flame starting to shoot up CU we got some more air in the Primo been about a minute we go ahead and hit these breast up while we’re heree and start them into action can’t leave them out they need some sauce too flip these back over oh yeah caramelize caramelize look at that that looks like barbecue chicken y’all I don’t know what kind of barbecue chicken you eat but this is what it’s really all about hit them again oh yeah now after I get them seared good we got all the color I need on them it’s time to move them off back over to the cool side all right let’s go to our breast so I’m just going to take it over here put it right down let’s get some sauce on this back side can’t just have one-sided Sauced meat can’t go too long let that backside caramelize so we brought this barbecue chicken up slow on the indirect side when it got up to about 155 in the breast that’s when I moved them over started searing that sauce on that’s true barbecue chicken right there slow render the fat get the skin right get it crispy over here over the Hot Grill as crispy as you can get it but it’s going to be bite through it’s going to be tender and it’s going to be mouthwatering good where we at 150 still a ways to go that getting closer 157 so with these smaller pieces get up higher T that’s okay that Dart meat I can take it up to 180 185 the wing they’re good at 195 they’re going to be tender and jump off the bone so the internal temperature isn’t as important on them but the breast will dry out you don’t want to take them past 165 and really 160 is my target I’m going to let them carry over so after I seared everything got that glaze going on the outside caramelized down I still want it to go about 10 more minutes so I’m going to shut the lid let this temp die down a little bit I got a raging fire here and I want this chicken just to carry over right here on the grill get real sticky Still rocking 350° we’ve been about an hour and 10 minutes total y’all now look at this barbecue chicken it don’t get no easier where we at on the breast that’s the ones I’m really worried about Look At That 160 yep that’s done hold on now this is 1 hour 20 minutes and I bet These Wings Are where I want them oh yeah 185 thighs about 180 legs about 185 man this chicken’s done y’all this chicken’s done now everybody would say oh you overcooked that chicken I’m telling you the Skin’s better it’s still going to be juicy because we Brin it and I took it up to about 185 that’s 10° over where most folks would go but that’s why I went chicken checks too cuz it’s juicy and it’s tender and my skin is going to be delicious that ain’t an eight piece snack I don’t know what it is let’s Let It rest a few minutes and then I’m eat chicken that’s some old school barbecue chicken right there I ain’t mad at any piece of it I mean a big old breast look succulent laying on the board we got these legs we got the thighs we got the wings I know which one I’m going to get I’m going to get this thigh it save my name but look at that now that’s how a chicken thigh is supposed to look it ain’t shape funny it’s just natural y’all think it’s tender let’s find out oh it’s hot steaming juicy M that’s how you barbecue chicken y’all skin is bite through it’s messy like it’s supposed to be I got to do a little housekeeping y’all got to bear with me I’m getting some heat level from it I’m getting some spice the meat on the inside I can pick up all that brine that’s what’s keeping it juicy look at that look at all that juice inside that chicken that’s flavor I probably W to let it cool off just a little bit that’d be pretty smart and y’all that’s it for today I’m telling you you want to make some good old school bar barue chicken this recipe is easy so at the end of the day we’re just cooking some barbecue chicken y’all use whatever flavors you like if you got a flavor rub if you got a favorite sauce by all means put that secret family recipe to it hey thanks for hanging out with us here at how to barbecue ride if y’all like what we’re doing just subscribe to the channel you can find us on all the social media platforms at how to barbue right and shell and I’ll will be talking about this barbecue chicken recipe all the other delicious stuff we’re doing on our weekly podcast so y’all tune in to that too we’ll see you next time I’m going to finish this thigh and go for piece two I might have should have cooked a 12 piece