Ok, I know this is the Wellness issue and typically barbecue chicken doesn’t fall under a usual low-fat, health conscience diet….but if you think about it why not? Grilling in and of itself is a very healthy way to prepare foods – no heavy oils needed (except just to lightly coat the grill rack). Perhaps why barbecue chicken gets its bad rap is in the sauce. In the barbecue sauce we are going to prepare today the only negative is the high quantity of sugar. If you would like to avoid that you can easily just use the rub and keep the chicken moist throughout the cooking process with apple juice and still come out with amazingly good chicken.

So let’s get started.

Charcoal Grill or Gas?:
Should you use a charcoal grill or gas. I prefer to use a charcoal grill. Years ago I purchased a Weber kettle grill that I keep on my deck next to my gas grill. If I’ve got a little extra time I actually prefer to use the charcoal grill because the taste of the grilled food over charcoal is far superior than gas. If you are using a charcoal grill I recommend purchasing a chimney. This is a coffee can shaped device that allows you to put newspaper underneath and coals on the top half. You light the newspaper and it ignites the coals – no lighter fluid needed. For this class, I will give instruction mostly on using a charcoal grill but at the end of each step give you alternate instructions for the gas grill.

The barbecue chicken we will be preparing is prepared over indirect heat – and relatively low indirect heat. You will need to allow for about 2-1/2 to 3 hours cook time.

Ingredients:
1 whole chicken, cut into 8 pieces

Spice rub:

• 2 Tablespoons sugar
  
• 1 Tablespoon onion powder
  
• 1/2 Tablespoon garlic salt
  
• 1 Tablespoon paprika
  
• 1 teaspoon chili powder
  
• 1-1/2 teaspoons dried sage
  
• 1/2 teaspoon dried basil
  
• 1/2 teaspoon dried rosemary
  
• Dash of cayenne pepper

For the sauce:

• 1/2 cup brown sugar
  
• 2 Tablespoons chili powder
  
• 1/2 teaspoon freshly ground black pepper
  
• 1 Tablespoon onion powder
  
• 2 teaspoons garlic powder
  
• 2 teaspoons celery salt
  
• Dash of cayenne pepper
  
• 2 cups ketchup
  
• 1/4 cup yellow mustard
  
• 1/4 cup white wine vinegar
  
• 1 Tablespoon lemon juice
  
• 3 Tablespoons Worcestershire sauce
• Optional: spray bottle filled with apple juice

Cut the chicken into 8 pieces. Set aside. In a medium bowl, combine all the ingredients for the spice rub (sugar through cayenne pepper). Rub the spice rub all over the chicken pieces. Set the chicken aside.

Place the chimney on a fire safe surface. I like to use a small hibachi grill to hold the chimney. Take about 2-3 sheets of newspaper, wad them up and place them on the underside of the chimney. Pour the coals in the top part of the chimney. Light the newspaper underneath. Again this is a great way to get the coals started and doesn’t require any lighter fluid. If using a gas grill this step is not necessary.

Clean the grill rack. Remove the grill rack so the bottom rack that holds the grill is exposed. Place an aluminum tray (a disposable aluminum loaf pan works great for this or you can fashion one out of foil as we did here) filled with water on one side of the grill. Ignore this step if using a gas grill.

Pour about 20 coals into the kettle off to the side opposite the water filled foil container. Put the grill rack in place and cover. Try and leave some coals in the chimney – this will be your starter for more coals (you will need to continue to add hot coals throughout the cooking time so make sure some are going at all times or you will have a tough time keeping the temperature consistent.) Gas grill: Clean off the grill rack and light both sides of the grill.

Place a thermometer into the grill – see picture – an electric thermometer works great for this. When the internal temperature of the grill settles to about 230-250 degrees F add the chicken to the grill – placing it over the water and opposite the coals. Gas grill: Turn off one side of the grill and set the chicken on the off side of the grill. On the “on side” set the grill flame to low.

Every 30 minutes or so, turn the chicken over and spray it with apple juice to keep moist (keeping it opposite the coals). Also at this time, check the temperature in the grill and make sure that it is held constant between 230 and 250 degrees F. Gas grill: Turn chicken over and spray with apple juice (keeping it on the “off side of the grill).

The sauce only needs a few minutes to adhere to the chicken. The true flavor inside the chicken comes more from the spice rub not the sauce. When the chicken is almost done (again it should have taken about 2-1/2 to 3 hours to fully cook), baste the chicken with the prepared sauce. Cover the grill and let cook for about 10 minutes, then turn the chicken one final time and coat with sauce. Let cook for additional 10 minutes. Remove the chicken from the grill and transfer to a platter. Tent with foil and let rest 5 minutes before serving.

The end result should be succulent, juicy barbecued chicken. What I really like about this method is you get the tenderness of the chicken (it should be falling off the bone) and the sauce is not “burnt” on the outside of the chicken. I hope you enjoy!

- Chef Jessica