Four Whole Bar – B – Q Chickens Recipe
Make Four Whole Bar – B – Q Chickens Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine
Rub & Finish Sauce
Chicken & Grill
Method
Brine
- 1
Make and cool the brine
In a large pot combine 4 cups of the cold water and the kosher salt and 0.5 cup brown sugar. Warm gently over medium heat, stirring, just until the salt and sugar dissolve (do not boil). Remove from heat and stir in the peppercorns, bay leaves and smashed garlic. Add the remaining 8 cups cold water to cool the mixture.
- 2
Chill and add ice
Stir in the 4 cups of ice to bring the brine down to refrigerator temperature quickly. If you still want cooler brine, add a few more ice cubes. The final brine should be cold before adding chicken.
- 3
Brine the chickens
Remove giblets from the chickens if present. Submerge the 4 whole chickens in the cooled brine in a nonreactive container or large food-safe bucket. Cover and refrigerate for a minimum of 4 hours, or up to 12 hours (overnight) for best flavor and juiciness. Turn the chickens once halfway through brining so they brine evenly.
Rub & Finish Sauce
- 4
Make the dry rub
While the chickens brine (or in the last hour), combine smoked paprika, 0.25 cup brown sugar (rub), 2 tbs salt (rub), 1 tbs black pepper, garlic powder, onion powder and cayenne pepper in a bowl. Whisk thoroughly to break up any lumps so the rub is uniform.
- 5
Make the barbecue sauce
In a small saucepan combine ketchup, apple cider vinegar, 2 tbs brown sugar (sauce), Worcestershire, Dijon mustard, 0.5 tsp pepper and 1 tsp salt. Warm over low heat, whisking occasionally, until sugar dissolves and sauce is glossy, 4–6 minutes. Remove from heat and set aside. Stir in the 4 tbs unsalted butter if using for a silkier finish.
- 6
Prep rub before cooking
Pat the chickens very dry with paper towels after removing from brine. Apply about 1 tbs vegetable oil or olive oil to the outside of each chicken and rub all over to help the seasoning adhere. Generously massage the dry rub mixture all over each chicken, including inside the cavity and under the skin where possible. Let sit at room temperature for 20–30 minutes while you prepare the grill.
Chicken & Grill
- 7
Prepare the grill for indirect heat
Set up your grill for indirect cooking at medium heat (target grill grate temperature 325–375°F / 160–190°C). For a charcoal grill: bank coals to one side leaving an indirect zone; place a drip pan on the indirect side. For gas: light one burner and leave the adjacent burner(s) off. If you want smoky flavor, drain the soaked wood chips and place them on the hot coals or in a smoker box on the lit burner.
- 8
Oil the grate and position chickens
Brush the grill grate lightly with vegetable oil or spray with nonstick spray (careful if using spray on a hot grill). Place the chickens breast-side up on the indirect side of the grill (not directly over the coals/flame). If they fit, space them evenly so air can circulate.
- 9
Cook low and slow
Close the lid and maintain a grill temperature of 325–375°F (160–190°C). Cook the chickens indirectly for about 60–90 minutes, depending on size and grill temperature. Rotate the chickens every 20–30 minutes to promote even browning and smoke exposure. Monitor the grill temperature and add coals or adjust burners as needed.
- 10
Baste with sauce and finish
When the chickens reach about 155°F (68°C) in the thickest part of the thigh (about 15–25 minutes before done), begin brushing the barbecue sauce on all sides every 5–7 minutes. This builds a glossy, sticky finish. If you like a slightly crisped skin, move the chickens briefly over direct heat for 1–2 minutes per side at the end while watching carefully to avoid flare-ups.
- 11
Check doneness
Use an instant-read thermometer inserted into the thickest part of the thigh without touching bone; target finished internal temperature is 165°F (74°C). Once all chickens reach 165°F, remove them from the grill.
- 12
Rest and finish butter baste
Tent the chickens loosely with foil and let them rest 15 minutes. While resting, melt the optional 4 tbs unsalted butter and brush it over the skin for an extra glossy finish. This resting period allows juices to redistribute so the meat stays moist when carved.
- 13
