Page 169 - Barbecue Chicken Made Easy

2| Stab the chicken skin several times with a fork or knife so the fat can get out when cooking. This will help make the skin crispy. Marinate/brine the chicken for 3 to 24 hours in zipper bags in the fridge. You can do this in a bowl or pan, but you will need more marinade than needed if you use zipper bags. Every hour or so, turn the meat a bit so all surfaces get well coated.
3| Fire up. Set up the grill for 2-zone cooking. Try to get the indirect side in the 225°F range. Take the pieces out of the bags and let them drip dry a bit. Sprinkle the rub and black pepper on all sides of the meat.
4| Roast. Place the chicken over the indirect zone and close the lid. Every 5 to 10 minutes baste with the marinade on both sides in a dabbing motion rather than a painting motion, being careful to not wash off the rub, flip them occasionally, and move the ones closer to the heat away and the ones away, closer.
5| Sear. Cook the chicken for about 60 minutes until the internal temperature of each part is 150°F, then stop basting. The baste is contaminated and we want the final searing step to pasteurize the surface of the meat. Exact time will depend on how thick the meat is, and how often you basted. Now move the chicken pieces over the hot direct heat side of the grill, skin side down, lift the lid, and crisp the skin without burning it. Flip, flip, flip. This step is important to finish cooking the meat, crisp the skins, and make sure everything is pasteurized since raw egg can
contain salmonella. When the skin is crisp and the temperature is 160°F, take the meat off the grill.
6| Serve. Plate and serve immediately.