There’s nothing like the taste of Old School BBQ chicken, but you’ll be hard-pressed to find anything comparable in restaurants or grocery stores. My Old School BBQ Chicken uses a timeless method that infuses every bite of chicken with a rich, smoky flavor.
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Products Used:
• Heath Riles BBQ Chicken Rub https://bit.ly/3pOEH4T
• Heath Riles BBQ Cajun Creole Garlic Butter Rub https://bit.ly/37ieB68
• Heath Riles BBQ Tangy Vinegar BBQ Sauce https://bit.ly/36jVAvL
• Heath Riles BBQ Heat Gloves https://bit.ly/3BfFkvW
• Killer Hogs Hot Sauce https://bit.ly/3pUU3F8
• W Sauce Fireshire https://bit.ly/3EY0tNf
• Weber Kettle Grill https://amzn.to/3SjCKhq
• Charcoal Briquet Holder https://amzn.to/3WbyotW
• Royal Oak Charcoal Hardwood Charcoal https://amzn.to/4dgSCt7
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• Disposable Pan https://amzn.to/3VSk2ye
• Black Latex Gloves https://amzn.to/3RQIxe0
Ingredients:
• Whole Chicken
• Heath Riles BBQ Chicken Rub
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
• Killer Hogs Hot Sauce
• W Sauce Fireshire
• 1 stick of butter
Directions:
1. Stoke the Weber Kettle Grill (or your grill of choice) with Royal Oak Charcoal Super-Sized Briquettes and Royal Oak Tumbleweeds. Fire it up to 325℉, creating a two-zone fire. Note: The temperature will be higher initially, but this won’t harm the meat.
2. Remove the whole chicken from its packaging and separate the wings, thighs, legs, and breasts.
3. Drizzle olive oil over the chicken and season it on all sides with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Cajun Creole Garlic Butter Rub.
4. Place the chicken on the cool zone of the grill and cook for 40 minutes.
5. Prepare the basting sauce: In a small aluminum pan, combine minced garlic, butter, Heath Riles BBQ Tangy Vinegar BBQ Sauce, Killer Hogs Hot Sauce, Bear & Burton’s W Sauce – Fireshire, and Heath Riles BBQ Cajun Creole Garlic Butter Rub. Heat the sauce on the grill while the chicken cooks.
6. When the chicken reaches 138℉, move it to the hot zone and baste with the sauce, turning to char on each side. Repeat until the chicken is charred to your liking.
7. Return the chicken to the cool zone and cook for another hour. Total cook time is about 2 hours and 15 minutes.
8. When the chicken reaches 160-165º in the breasts and 170℉-180℉ in the dark meat, remove it from the heat and let it cool.
Chapters:
0:00 Intro
0:23 Light Charcoal
1:05 Season Chicken
2:27 Set Up 2-Zone Fire
3:10 Place Chicken on Grill
3:41 Make BBQ Sauce
4:59 Check Chicken & Add Sauce To Grill
5:40 Temp Chicken
6:05 Baste and Char Chicken
7:55 Temp Chicken
8:41 Baste Chicken Again
9:35 Take Chicken Off Grill
10:00 Recap
11:02 Taste Chicken
11:30 Outro
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Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 and 2024 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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35 Comments
Who's ready to master some Old School BBQ Chicken? 🍗
Absolutely MONEY! 🤑🤑
Plan your work & work your masterpiece…
That looks incredible….You just came up with my dinner Saturday night! Love me some Heath Riles!
We're in a time of complicated recipes, techniques, and new grills with all the bells & whistles. But the simplicity of chicken pieces over charcoal briquettes is deliciously satisfying!! Well done sir!!
That looks Awesome!!
I got a favorite rub..it's your GARLIC JALAPENO RUB ..I put it on everything yes even vegetables..ok not bread tho..great video..cheers
@LIKE #94!!! 😊😊😊
Looks fantastic
Now I can tear into this!
I would like to highly recommend Heath Riles BBQ Rubs and Sauces to anyone who has not yet tried them. These products have significantly enhanced the quality of my barbecue cooking, although I must admit that I have not yet reached Heath Riles' level of expertise.
Heath
Was turning the aisle at my local Publix and to my surprise there there was a new Heath Riles rack and a Kosmo rack of y’all’s products. Glad to see it man, now I don’t have to drive all the way to Academy. Nice.
This yard bird looks slammin brother! deliciousness!
Heath what is brand name of your fire starter looks awesome
2 great videos, the short break down of a whole chicken and an amazing old school bbq chicken cook. Thanks Heath for something new for me to cook this weekend.
Your sitting there with a pan full of BBQ glaze and all you had to do was dip. Good bye.
Amazing sir
You would think a professional cooker like him would realize his thermometer above the coals is higher than where the chickens at. Looks great and sure it’s amazing in flavor. Love the rubs and sauces of his.
Can you clarify , let it rest? My question to what temp or how much time…. Cheers from Canada
I got a whole chicken in the freezer. I think I may do this. Sounds good.
Haven't thrown down any chicken in a minute, but seeing this tells me it's coming real soon
Basically did same thing today on my primo xl with one heat blocker plate for two zone cooking.
Nice video, I used a bit of garlic jalapeño for my first layer.
👍👍😃🍺🐓
Going to have to give this one a try, thanks for sharing Heath.
Man that takes me back to when I was a kid watching my uncles BBQ chicken and pork loins for our family reunions at the lake. There's just something comforting about good old school BBQ chicken. And that Chicken Rub is the best I've tried so far. I need to reorder another bottle and get some yard birds on the Weber at my place. Great video brother.
Old School BBQ in his best Form! And also Heath in his best form 😉 Thank you, greetings Bernd
Now I have to go buy a chicken!
Looks amazing
I love all your videos Malcom!
I used to do it this way when I first started too.
Reminds me of how my old man use to cook 2 bone sections of baby backs! Basted with a little bit of beer, then slather and char on some sauce at the end
I like it when you say if you have a favorite rub use it…..That is a man of confidence and you know your stuff is good. Love all of your products!
Looks awesome Heath!!
Did this last weekend with some thighs and HR comp rub.
Best ever and full of flavor!
@heathrilesbbq I notice you always measure the temp over the coals even when you cook indirect. I would think it would be a different temp on the cool zone?