Old School BBQ Chicken

By HowToBBQRight · 120 min

Ingredients

Instructions

1. Put the chicken in a large zip-top bag and pour in the Wickers marinade. In the water, stir together the bird brine and 1/4 cup of the hot rub, pour this over the chicken, then squeeze in the lemon slices and drop them in. Make sure every piece is covered, seal the bag with as little air as possible, and refrigerate for at least 4 to 6 hours.
2. Take the chicken out of the brine and set it on a raised wire rack to air-dry for 30 minutes. Season all sides with the hot rub.
3. Set up a charcoal grill for two-zone indirect cooking with a hot side and a cool side. Adjust the vents so the grill reaches 350°F.
4. Place the chicken skin side up on the cool side and cook until the internal temperature reaches 150–155°F.
5. Mix the BBQ sauce, vinegar sauce and hot sauce in a small container. Brush the skin side with sauce and cook for 10 minutes. Flip, brush the back with sauce and cook for 10 more minutes.
6. At the very end, move each piece to the direct heat side and glaze both sides, watching closely as it can burn quickly. Cook until the breast reaches 165°F and the dark meat reaches at least 175°F.

Summarized from HowToBBQRight's video. Watch it for the details.

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