Chicken is both affordable and readily available, which is why it has long served as a staple for countless BBQ recipes. This particular recipe embarks on a fascinating experiment, using a simple jar of pickles as the foundation for an economical and easily accessible brining method. With minimal effort, you can achieve this delicious BBQ chicken.
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
- Use a Cleaver to chop 2 whole chickens in half.
- Take the pickles out of 2 big 2,5 liter or 11 cups worth of pickles and keep the pickle juice in the jar.
- Try to put 2 half's in each jar of pickle juice and let the chicken brine in the juice for at least 2 hours.
- Make 250 ml or 1 cup of Pickle Sauce According to it's recipe. You can use the leftover pickles.
- Make 50 grams or 1.8 oz of PitmasterX's Classic BBQ Rub.
- Take out the pickled chicken and let it air on a cooling rack for at least 1 hour.
- Fire up the BBQ and set it for an indirect smoking temperature of 160°C or 320°F.
- Season the chicken with your Classic BBQ rub on all sides and let the seasoning draw in the chicken for at least 10 minutes.
- Smoke the chicken in the BBQ once it reached a roasting temperature.
- Once the chicken reached a core temperate of 70°C or 160°F it's time to flip them around and roast it on the other side for the remaining 2 degrees celcius.
- Let the chicken rest on the board for 5 minutes and slice in to it.
- (optional) brush on some of the pickle sauce on the the chicken.