Half Recipe

Make brine

In a saucepan combine 500 ml of the cold water with the kosher salt, brown sugar, smashed garlic cloves, bay leaves and peppercorns. Heat gently, stirring, just until the salt and sugar dissolve. Remove from heat and add remaining 1500 ml cold water to cool the mixture. Add ice to speed cooling if needed. The brine should be cold before adding chicken.

Brine chicken

Submerge the half chicken in the cold brine, cover and refrigerate 2–4 hours (or up to overnight for best juiciness). If you skip brine, proceed to the Dry Rub section and increase salt in the rub by 1/2 tbs.

Dry and rest

Remove chicken from brine, discard brine, and pat the chicken very dry with paper towels. Let rest at least 20 minutes at cool room temperature to allow surface to air-dry (this helps skin crisp).

Combine the dry rub ingredients (paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, mustard powder, cayenne) in a bowl and whisk to blend.

Rub the chicken lightly with the neutral oil so the spice blend adheres. Sprinkle and press the dry rub evenly over the entire chicken, under the skin where possible and on the skin surface. Let the rubbed chicken rest 20–30 minutes while you prepare the grill/smoker and other components.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, honey, smoked paprika, cayenne and salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer 8–10 minutes until slightly thickened. Taste and adjust salt or sweetness. Keep warm or cool and reserve for basting and for the beans.

Set up your smoker or grill for indirect heat at about 225–275°F (105–135°C). If using a charcoal grill, bank coals to one side. If using a gas grill, turn on one side only. Add a small chunk of fruitwood or hickory if you want extra smoke flavor.

Place the rubbed half chicken skin-side up on the cool side of the grill/smoker. Insert a probe thermometer into the thickest part of the breast without touching bone. Close the lid and smoke/grill indirectly until the internal temperature reaches 155–160°F (68–71°C). This typically takes 60–90 minutes depending on temperature and chicken size.

When chicken reaches 155–160°F, start basting with the house BBQ sauce every 5–8 minutes for the final 15–20 minutes of cooking to build a glossy caramelized coat. Continue until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and juices run clear.

Remove chicken and let rest 8–10 minutes tented loosely with foil before slicing. Resting ensures juices redistribute and yields a juicier plate.

In a medium skillet over medium heat, cook the diced bacon until fat renders and pieces are crisp. Remove most of the fat leaving about 1 tbs for flavor, then add the diced onion and sauté until translucent, 3–4 minutes.

Add the drained beans, 1/4 cup house BBQ sauce (or store sauce), brown sugar, mustard, apple cider vinegar and 60 ml water. Stir to combine and simmer gently 10–15 minutes until flavors meld and sauce thickens slightly. Taste and adjust salt/sweetness. Keep warm until serving.

In a bowl whisk mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Add shredded cabbage and grated carrot and toss until everything is evenly coated. Refrigerate at least 15–30 minutes so flavors marry. Taste and adjust seasoning before plating.

Toast the bread or Texas toast on the grill or in a skillet until golden and slightly crisp.

Slice the rested half chicken (or serve whole half). Plate one half chicken with a generous spoonful of baked beans, a portion of coleslaw, toasted bread, dill pickle slices and a sprinkle of chopped parsley as garnish. Offer extra house BBQ sauce on the side for dipping.

Serve hot. Leftover sauce keeps in the refrigerator up to 1 week; leftover chicken keeps 2–3 days refrigerated.