Memphis Half Chicken Recipe
Make Memphis Half Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brined Chicken
Dry Rub (Memphis-style)
Basting Sauce (Optional - Memphis-style tangy butter baste)
Finishing & Serving
Method
Brined Chicken
- 1
Make brine
In a saucepan, combine 6 cups water, kosher salt, brown sugar, black peppercorns, bay leaves, and smashed garlic. Warm over medium heat, stirring until salt and sugar dissolve. Remove from heat and add ice to cool the brine to near cold. (Alternatively use half hot water, half cold plus ice.)
- 2
Brine the chicken
Place the chicken half in a container or resealable bag and pour the cooled brine over it so chicken is submerged. Refrigerate for 2 to 4 hours (no more than 6 hours) to keep meat juicy and mildly seasoned. After brining, remove chicken, discard brine, and pat chicken thoroughly dry with paper towels.
Dry Rub (Memphis-style)
- 3
Prepare rub
While chicken brines (or immediately after drying), combine paprika, dark brown sugar, kosher salt, granulated garlic, onion powder, ground black pepper, ground mustard, and cayenne in a small bowl. Mix well to break up any clumps.
- 4
Apply mustard and rub (optional mustard step)
If using mustard, spread a thin, even layer (about 1 tablespoon) over the skin side of the chicken. The mustard acts as a binder and will not leave a mustard flavor once roasted. Then evenly coat the skin and exposed meat with the prepared dry rub, pressing gently so it adheres. Shake off excess.
Cooking (Grill or Oven)
- 5
Preheat and set up
For grill: Set up a two-zone fire with coals or burners so one side is medium-high and the other medium-low; preheat to about 375–400°F (190–205°C) for indirect cooking. For oven: Preheat to 425°F (220°C) and place a rack on a rimmed baking sheet.
- 6
Sear and roast (grill method)
Sear skin-side down over direct medium-high heat for 3–4 minutes until golden and crisp, watching for flare-ups. Move chicken to the cooler side (indirect heat), skin-side up, and close lid. Cook until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 160–165°F (71–74°C), about 25–35 minutes depending on size. During the last 5–10 minutes, baste occasionally with the basting sauce (melted butter mixture) for shine and tang, if using.
- 7
Roast (oven method)
Place chicken skin-side up on the prepared rack. Roast at 425°F (220°C) until skin is deep golden and an instant-read thermometer in the thickest part of the thigh reads 160–165°F (71–74°C), about 35–45 minutes depending on size. If skin browns too quickly, tent loosely with foil. In the last 5–10 minutes, brush with the basting sauce and return to oven to set the glaze.
- 8
Rest
Remove chicken from grill or oven and transfer to a cutting board. Tent loosely with foil and let rest 8–10 minutes to allow juices to redistribute and carryover cooking to reach final safe temperature. Final internal temp should be about 165°F (74°C).
Basting Sauce (Optional)
- 9
Make baste
While chicken cooks, melt unsalted butter in a small saucepan over low heat. Stir in apple cider vinegar, Worcestershire sauce, hot sauce (if using), freshly ground pepper and salt. Keep warm; do not boil. Use to baste the chicken during the final 5–10 minutes of cooking for a glossy, tangy finish.
Finishing & Serving
- 10