Old School BBQ Chicken

Old School BBQ Chicken

Brined, charcoal-grilled chicken finished with a tangy, sweet, and slightly spicy barbecue glaze. A classic backyard BBQ recipe with juicy chicken and bold flavor.

Author

Malcom Reed

Ingredients

• 8-piece chicken, skin on, bone in
• 2 cups water
• 1 bottle Wickers BBQ Marinade
• 1 lemon, sliced
• ¼ cup Malcom’s Bird Brine
• ½ cup Killer Hogs Hot Rub, divided
• 1 cup Killer Hogs The BBQ Sauce
• 1 cup Killer Hogs Vinegar Sauce
• 2 oz Killer Hogs Hot Sauce

Directions

1. Place the chicken in a large zip-top bag. Pour in the Wickers BBQ Marinade.
2. Combine the water, Malcom's Bird Brine, and ¼ cup of Killer Hogs Hot Rub. Stir until combined, then pour the mixture over the chicken. Squeeze the lemon slices into the bag, then add the slices. Make sure the chicken is fully covered, press out as much air as possible, and seal the bag.
3. Refrigerate for at least 4 to 6 hours.
4. Remove the chicken from the brine and place it on a wire rack to air dry for 30 minutes. Season all sides with the remaining Killer Hogs Hot Rub.
5. Prepare a charcoal grill for indirect cooking using a two-zone fire. Adjust the vents to maintain a grill temperature of 350°F.
6. Place the chicken skin-side up on the indirect side of the grill and cook until the internal temperature reaches 150 to 155°F.
7. In a small container, combine Killer Hogs The BBQ Sauce, Killer Hogs Vinegar Sauce, and Killer Hogs Hot Sauce.
8. Brush the skin side of the chicken with the sauce and cook for 10 minutes. Flip each piece, brush the back side with sauce, and cook for another 10 minutes.
9. Move the chicken to the direct heat side of the grill and glaze both sides. Watch closely, as the sauce can burn quickly.
10. Cook until the breast meat reaches 165°F and the dark meat reaches at least 175°F.