Elevate your grilling game with this ultimate slow-cooked barbecue chicken recipe. Experience the mouthwatering blend of a perfectly charred crust and juicy, tender meat that falls right off the bone.
Ingredients
1.5 kg / 3.3 lb whole chicken
- 6 tbsp Tweety BBQ seasoning
120 ml / ½ cup vinegar
50 g / ¼ cup sugar
1 lime
1 tbsp chili flakes
2 tbsp maple syrup
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Start by preparing your chickens from a local farm by spatchcocking them to ensure even cooking. Use poultry shears to remove the backbone and fold the wings back, then make incisions in the skin to tuck the legs through, flattening the chicken.
- Season generously with Tweety BBQ seasoning, making sure to cover every part including inside the cavities.
- Let the seasoned chickens sit for 10 minutes while you fire up your BBQ with a layer of briquettes and a few scoops of glowing embers to create intense heat and a hint of smoke flavor.
- Place the chickens meat-side down close to the coals. To maintain a perfect cooking environment, adjust the air vents to keep the temperature around 120°C or 240°F.
- Prepare the mopping sauce by combining vinegar, sugar, Tweety BBQ seasoning, a sliced lime, chili flakes, and maple syrup in a saucepan and bring it to a boil.
- As you grill the chicken low and slow, baste it periodically with the hot mopping sauce to infuse flavor and maintain moisture.
- After about 1.5 hours, when the chicken reaches an internal temperature of 75°C or 167°F, it should be tender enough to fall off the bone.
- Remove from the grill and let rest. The result is a succulent, flavor-packed chicken with a crispy, smoky crust that embodies the essence of slow-cooked perfection.
