Six Whole Bar – B – Q Chickens Recipe
Make Six Whole Bar – B – Q Chickens Recipe in just 14h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brine
Dry Rub
Basting / Finishing Sauce
Chickens & Prep
Garnish & Serving
Method
Brine
- 1
Make the brine
In a very large container (non-reactive) or clean cooler, combine 11000 ml cold water, 2 cups kosher salt and 1 cup packed dark brown sugar. Stir until mostly dissolved. Add 12 smashed garlic cloves, 2 tbs black peppercorns, 6 bay leaves, 6 rosemary sprigs, 6 thyme sprigs and 3 halved lemons. Chill or add ice if needed so the brine is cold (below 40°F / 4°C) before adding poultry.
- 2
Brine the chickens
Remove giblets from the chickens and place the 6 whole chickens into the brine, breast side down, submerging them as much as possible. If necessary, weigh them with a plate or zip-top bag of water. Refrigerate or keep in a cold cooler for 8–12 hours (overnight). Do not exceed 12 hours to avoid overly-salty meat.
Chickens & Prep
- 3
Rinse and dry
After brining, remove chickens from brine, discard brine. Rinse each bird briefly under cold running water to remove excess surface salt, then pat very dry inside and out with paper towels. Transfer to a rimmed sheet pan and refrigerate uncovered for 1 hour if time allows — this helps skin dry for better browning.
- 4
Under-skin butter and rub
Loosen the skin gently over each chicken breast with your fingers and divide 0.75 cups softened unsalted butter among the 6 chickens, spreading a little under the breast skin and on top of the breasts. Brush the outside of each chicken with 0.25 cups olive oil. In a bowl mix the dry rub: 0.75 cup paprika, 2 tbs smoked paprika, 0.33 cup brown sugar, 3 tbs kosher salt, 2 tbs freshly ground black pepper, 2 tbs garlic powder, 2 tbs onion powder, 1 tbs dried oregano and 1 tsp cayenne. Rub about 2–3 tbs of the dry rub mixture evenly over each chicken (including cavity and legs). Let sit at room temperature for 20–30 minutes while you prepare the grill or oven.
- 5
Truss (optional)
If desired, truss each chicken by tying the legs together and tucking wings back to ensure even cooking and a compact shape. This improves presentation and helps cook evenly.
Grill / Roast (Cooking)
- 6
Preheat grill for indirect heat
Set up a charcoal or gas grill for indirect cooking with a steady target temperature of 350°F (175°C). For a gas grill, light one side and leave the other side off. For charcoal, bank coals to one side. Place a drip pan under the cool side. If using an oven, preheat to 375°F (190°C) and position rack in lower-middle.
- 7
Initial cook
Place chickens breast-side up on the cool side of the grill (indirect heat) or on a rack set over a roasting pan in the oven. Close lid and cook at 350–375°F. Plan on about 18–22 minutes per pound — for 3.5–4.5 lb birds expect 70–95 minutes. Rotate chickens once halfway through for even browning. Monitor grill/oven temperature and keep steady.
- 8
Check internal temperature
Begin checking internal temperature at about the 60-minute mark. Insert an instant-read thermometer into the thickest part of the breast (not touching bone) and the thickest part of the thigh. The USDA minimum safe temperature is 165°F (74°C) in the thickest part of the breast; thighs often read higher. For slightly juicier thighs you may remove at 175°F (79°C); do not overcook breasts. Ensure all birds reach at least 165°F.
Basting / Finishing Sauce
- 9
Make the basting sauce
While chickens cook, whisk together 3 cups prepared barbecue sauce, 0.5 cups melted unsalted butter, 0.75 cups apple cider vinegar, 0.5 cups honey, 2 tbs Worcestershire sauce, 1 tbs soy sauce, 2 tbs fresh lemon juice and 2 tbs minced garlic in a bowl. Keep warm.
- 10
Baste and caramelize
When each chicken reaches about 10–20°F below your target doneness (roughly when breasts are ~150–155°F), start basting. Brush the barbecue basting sauce on all chickens every 6–8 minutes, accumulating several thin coats rather than one heavy coat. Continue until internal temperature reaches 165°F in the breast. If using a grill, move birds briefly to direct heat for 1–2 minutes per side at the end to caramelize the sauce, watching closely to avoid flare-ups.
Finish, Rest & Serve
- 11
Rest
Remove chickens from the grill/oven and transfer to a cutting board or warm sheet pan. Tent loosely with foil and let rest 15 minutes. Resting lets juices redistribute and makes carving easier.
- 12
Carve and present
Carve each chicken into breast halves, thighs, drumsticks and wings. Sprinkle a light pinch of 2 tsp coarse finishing salt across the carved pieces to taste. Arrange on large platters, garnish with 6 lemon wedges and 1 cup chopped parsley, and serve extra basting sauce at the table.
