master-cooks | The Right Way To Barbecue A Whole Chicken According To An Expert

Barbecuing a whole chicken to perfection requires attention to detail and technique. According to experts, the key is to start with a high-quality chicken, preferably organic or free-range, to ensure the best flavor and texture. Begin by preparing a marinade or dry rub with your preferred seasonings, such as garlic, paprika, salt, and pepper, to enhance the chicken's natural taste. It's essential to let the chicken marinate for at least a few hours or overnight in the refrigerator to allow the flavors to penetrate the meat. When ready to cook, preheat your grill to a medium heat, around 350 to 375 degrees Fahrenheit. It's important to set up a two-zone fire, with one side for direct heat and the other for indirect cooking. Place the chicken on the indirect heat side, breast side up, and close the lid. This allows the chicken to cook evenly and prevents it from drying out. Regularly check the internal temperature with a meat thermometer; the chicken is done when it reaches 165 degrees Fahrenheit in the thickest part of the thigh. To achieve a crispy skin, finish the chicken over direct heat for a few minutes, turning frequently. Let it rest before carving to ensure juiciness.

Finishing off the bird

Once your chicken is properly prepared, it’s time to place it in the smoker or on the grill. Robbie Shoults advises, "Make sure to barbecue your chicken with the skin side facing up." It's essential to apply a good seasoning to the skin to boost the flavor, even if you plan to slather it in barbecue sauce afterward. "We typically give the chicken a hearty sprinkle of our brisket and rib rub and smoke it until it reaches an internal temperature of around 165 degrees," Shoults explains.

Interestingly, what we refer to as barbecuing chicken differs from the Southern barbecue techniques used for ribs or brisket. In those cases, meats rich in connective tissue are cooked slowly until the tissue breaks down into gelatin, tenderizing the meat and keeping it moist. Chicken, on the other hand, contains very little connective tissue, so while you may be smoking it at a relatively low temperature for an extended period, it doesn't qualify as "slow-cooked" in the same way that brisket or pork shoulder does. The best way to determine if your chicken is fully cooked is to check its internal temperature with a meat thermometer.

During or after cooking, you’ll probably want to incorporate a barbecue sauce to add moisture and depth of flavor. Barbecue sauces vary significantly by region, but your local grocery store offers plenty of great options, provided you know which ones to choose and which to skip. Generously apply the sauce and savor your whole barbecued chicken with friends and family for the ultimate backyard cookout experience.

The Right Way To Barbecue A Whole Chicken According To An Expert

Finishing off the bird

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