1/2 Bbq Chicken Recipe

Trim and dry

Pat the half chicken thoroughly dry with paper towels. If there is excess fat or hanging skin, trim slightly so it lies flat on the cooking surface.

Lightly rub the skin and cavity with neutral oil to help seasonings adhere and promote crisping.

Season the inside cavity and both sides of the chicken with kosher salt (use about 1 tablespoon total) and freshly ground black pepper.

If using the dry rub: mix paprika, brown sugar, garlic powder, onion powder and cayenne in a small bowl. Sprinkle and gently press the rub over the skin and under loose skin where possible, covering both sides evenly.

Soak wood chips for 30 minutes if using chips; for chunks no soaking is needed. Preheat your pit, smoker, kamado, or charcoal grill to a stable low temperature of 250–275°F (121–135°C) for low-and-slow cooking, or 300–325°F (149–163°C) if you prefer slightly faster cooking and crisper skin.

Set up for indirect cooking: coals or burners on one side, chicken placed on the opposite side. Place a drip tray under the cooking area to catch fat and prevent flare-ups.

Add wood chunks/chips to the coals or smoke box so they begin producing thin, steady smoke before you place the chicken on the grate.

Place the half chicken skin-side up on the grate over indirect heat. Close the lid and maintain the target temperature. Aim for light, steady smoke — a thin bluish smoke rather than heavy white smoke to avoid bitter flavors. The pit-cooking with wood may produce a light pink or rosy cast in the meat; this is normal and safe when fully cooked.

Cook for approximately 45–75 minutes depending on temperature: at 250–275°F expect closer to 75 minutes; at 300–325°F closer to 45–60 minutes. Rotate the chicken once halfway through to promote even cooking.

Monitor internal temperature with an instant-read thermometer: target 165°F (74°C) in the thickest part of the thigh without touching bone. Because of smoke, the breast and thigh may reach the target at slightly different times; rely on thermometer reading in the thigh for doneness.

When the chicken is about 10–15 minutes from reaching 165°F in the thigh, mix the BBQ sauce with apple cider vinegar and honey. Brush a light coat of the sauce over the skin, close the lid, and allow the glaze to set and caramelize for the final 8–12 minutes. Apply one more thin coat if desired in the last 3–5 minutes.

If you prefer crisper skin, move the chicken over direct heat for 1–2 minutes skin-side down at the very end, watching carefully for flare-ups and charring.

Remove the half chicken from the pit and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute; internal temperature may rise a few degrees during this time.

Carve or serve the half chicken whole. Note: a light pink/rosy cast near the bone is normal when cooked over wood; ensure the thermometer reached 165°F in the thigh for food safety.