Steven Raichlen’s Perfect Barbecued Chicken


Chicken (generally known as “yard fowl” in grilling and smoking circles) is the dish grill jockeys love and hate. They find it irresistible as a result of there’s nothing like grilling to crisp the pores and skin, smoke the meat, and end up a hen that’s tender and juicy.

They hate it as a result of all too usually, the pores and skin seems flabby or scorched, the meat is undercooked close to the bone, and the flames from the dripping fats trigger bother nearly the second you place the fowl on the grill. Well, when you’ve got encountered these pitfalls, right here’s a grilled hen that’s assured foolproof. In reality, you couldn’t burn it if you happen to tried.

I’ve taken all the chance out of the recipe by shifting the fireplace to the edges of the grill—away from the place the hen cooks. You nonetheless get that smoky live-fire taste, however with out the chance of the fowl burning. Pit masters will acknowledge this method as oblique grilling, and it produces among the tastiest barbecued hen this facet of Memphis. And to make you are feeling like a professional, I’ve included a mop sauce (a skinny vinegar combination you apply to the hen with a barbecue mop), so you’ll be able to maintain your personal with the massive boys on the barbecue circuit. The barbecue sauce is utilized the previous few minutes of grilling, then sizzled straight over the fireplace to set the sauce.

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About the Book


Steven Raichlen, a nationwide barbecue treasure and writer of The Barbecue! Bible, How to Grill, and different books within the Barbecue! Bible sequence, embarks on a quest to search out the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, Okay.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate events, competitions, and native eating places.

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