Butterflied Grilled Chicken or Grilled Chicken Thighs

One of the things my family and I enjoy the most is chicken. I know this is a basic BBQ food that everyone has a spin on. So why is the Bossman’s chicken recipe and technique different from the others? Well ever since we have entered BBQ contests our chicken has been one of our best categories! I hope you enjoy our techniques, tips and recipes for awesome chicken! Whatyou will need:
In a large bowl or non-reactive pot combine the brine and allow the salt, sugar and water to dissolve.

 Basic Brine:
Brines are used to enhance the flavors of the foods being grilled or smoked. Here is the basic brine that my wife and I use:Ingredients:

• ¾ cup of Kosher Salt
• ¾ cup of Sugar
• 2 qts Cold water

Combine the above ingredients and stir vigorously until all the sugar and salt is dissolved.Suggested Brining Times:

• Whole Chicken- 3-4 hours
• Chicken pieces- 1-1 ½ hours

You will also need 3 ½ to 4 ½ pound whole chickens or skin on, bone-in thighs placed in a large bowl or non-reactive pot combined the above brine. Allow the salt, sugar and water to dissolve.Procedure

• Rinse and pat dry your chicken.
• Place the breast down on a cutting board and using either poultry shears, or a sharp chef knife, cut out the back bone (leaving breast intact)
• Spread apart the two halves, turn the chicken breast up and flatten, remove the breast cartilage piece from between the breasts.
• Now rinse chicken and pat dry.
• Immerse chicken in brine for 2-6 hours in the refrigerator.

Fire up a gas BBQ to medium high to preheat, or light up 2 quarts of charcoal.

• Remove chicken from brine, rinse and dry.
• Work your fingers up under the skin or the chicken to separate it form the meat, insert and work around a generous amount of spice rub into all the meat.
• Rub in spice mix on the now open cavity area (ribs, bones, skinless side)
• Use any remaining rub on the outside of the skin.

Charcoal BBQ Set-up

• Bank the coals to one side of the BBQ (and toss on some hardwood chucks) and set the grill in place. Fire should be medium hot; you can hold your hand 5 inches from the fire for 4 seconds.
• Wire brush the grill clean, and wipe down with a paper towel containing a little oil.
• Lay the chicken skin side down over the coals, and cook for 5-8 minutes, checking skin to prevent charring (a little char is fine…) If charring or after 8 minutes, turn the chicken over and put the lid on the grill with the vents fully open.
• Let cook for 10-minutes and then turn over again, skin side down.
• Cover grill with the lid and cook for another 8 minutes.
• Turn chicken over again and move to the side of the grill without coals.
• Replace lid positioning the vents over the chicken.
• Finish cooking via indirect heat (350 degrees) until a probe thermometer inserted in the thickest part of the breast registers 165 degrees( skin and tendons will be pulled back from the tip of the drum stick) about 20-25 minutes.
• Remove chicken from heat, and cover loosely with foil for 10 minutes allowing the juices of the chicken to settle before serving.

Gas BBQ Set-Up

• The gas set up will be similar to the charcoal set up except you need to turn off on e of the burners to finish cooking using indirect heat.

If you have any questions or comments feel free to drop me an email and I’ll be happy to help you out! Until next time remember; Eating Bad BBQ is CRIMINAL! Chuck Marting (Bossman)

Posted by Chuck May 2007

Post A Comment

Name (required)

Mail (will not be published) (required)

Website