Recipe of Award-winning Barbecued Chicken Halves

Barbecued Chicken Halves
Barbecued Chicken Halves

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, barbecued chicken halves. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Barbecued Chicken Halves is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Barbecued Chicken Halves is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have barbecued chicken halves using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Barbecued Chicken Halves:
  1. Make ready 4 each Chicken Halves
  2. Take 2 cup Barbecue Sauce
  3. Prepare Brine
  4. Take 1 quart Water
  5. Take 1 cup Sugar
  6. Take 1 cup Kosher Salt
  7. Take 1/4 cup Molasses
  8. Take 2 tbsp Cajun Seasoning
  9. Take 2 tbsp Granulated Garlic
  10. Take 1 tbsp Ground Black Pepper
  11. Get 3 quart Cold Water
Instructions to make Barbecued Chicken Halves:
  1. Place 1 quart of water into a sauce pan over medium-high heat.
  2. Add salt and sugar, stir well and then bring to a boil.
  3. Once mixture comes to a boil, add molasses and spices and return to a boil, then immediately remove from the heat.
  4. Add the 3 quarts of cold water to the brine to reduce the temperature.
  5. Place chicken halve into the cooled brine and make sure they are completely submerged. Brine, under refrigeration for 4-8 hours.
  6. Set up the grill for indirect cooking (smoking).
  7. Place the chicken halves over the central drip pan and add wood. Cook at 250°-275°F for approximately 1 hour, then begin brushing the sauce onto the chicken.
  8. Repeat saucing every 10-15 minutes until chicken reaches an internal temperature of 165°F (measured with a probe thermometer in the thickest part of the thigh.
  9. Allow to rest for at least 10 minutes before serving.

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