Two Whole Bar – B – Q Chickens Recipe

Prepare the birds

Remove any giblets from the chicken cavities. Pat both chickens thoroughly dry with paper towels. Trim excess fat and loosen the skin over the breasts by sliding fingers between skin and meat to allow rub beneath the skin later.

Make and use the brine

In a large pot or container, combine 10 cups cold water, 0.75 cups kosher salt and 0.33 cups brown sugar. Stir until salt and sugar dissolve. Add 6 crushed garlic cloves, 3 bay leaves, 1 tbs whole black peppercorns and the halved lemon. Submerge the two chickens fully in the brine (use a weight or a resealable bag if needed). Chill in refrigerator for 4–6 hours (or up to overnight). After brining, remove chickens, discard brine, rinse briefly under cold water to remove excess salt, and pat completely dry with paper towels.

If you skip brining, proceed after patting the chickens dry; the dry rub will still add flavor but brining improves juiciness.

Combine the rub

In a small bowl mix 3 tbs paprika, 2 tbs brown sugar, 2 tbs garlic powder, 1 tbs onion powder, 1 tbs chili powder, 1 tsp ground cumin, 1.5 tbs kosher salt (for the rub), 1 tbs freshly ground black pepper and 0.5 tsp cayenne (if using). Whisk until uniform.

Apply oil and rub

Lightly coat each chicken with 1 tbs olive oil (use 2 tbs total) — this helps the rub adhere and promotes browning. Gently work a few tablespoons of the dry rub under the skin over each breast and then rub the remaining spice mixture evenly over the outside of both chickens, including legs and thighs.

Truss the chickens

Using kitchen twine, truss each chicken so legs are tied together and wings are tucked. Trussing makes the birds cook more evenly and keeps the breast meat from drying out.

Make the basting glaze

In a small saucepan or bowl combine 4 tbs melted unsalted butter, 1.5 cups prepared BBQ sauce, 2 tbs honey, 1 tbs apple cider vinegar and 1 tsp hot sauce (if using). Warm gently just to combine and thin slightly; reserve about 1/2 cup of sauce for serving (do not baste the reserved portion on the raw chicken).

Keep the remaining glaze warm and accessible for basting during grilling.

Prepare the grill for indirect heat and smoke

If using a charcoal grill, build coals to one side to create an indirect cooking zone; if using a gas grill, light burners on one side and leave the other side off. Soak the 2 cups wood chips for 30 minutes, then drain and add them to a smoker box or make a foil packet (poke holes). Place the wood chips over the hot coals or on the lit burners so they begin to smoke. Preheat and stabilize the grill to 325–350°F (160–175°C).

Cook the chickens

Place the trussed chickens breast-side up on the cooler (indirect) side of the grill. Close the lid and cook with the grill temperature steady at 325–350°F. After the first 20–30 minutes, baste both chickens lightly with the butter/BBQ glaze. Continue to cook, basting every 20 minutes. Total grill time will be approximately 1 hour 10 minutes to 1 hour 40 minutes depending on size and grill consistency.

Check doneness

Use the instant-read thermometer to check internal temperature: insert into the thickest part of the breast (without touching bone) and the thickest part of the thigh. Target 165°F (74°C) in the breast and 175°F (79°C) in the thigh for fully cooked, juicy results. If skin needs more color or crispness, move the birds over direct heat for the final 3–5 minutes while watching closely and basting once more.

Rest and finish

Remove the chickens from the grill when temperatures are reached. Tent loosely with foil and let rest 10–15 minutes; this allows juices to redistribute. Carve, spoon the reserved 1/2 cup BBQ sauce over slices or serve on the side, and serve immediately.