Up next in 10
Barbeque Chicken - How to Grill a Whole Chicken
7K views
Aug 23, 2023
Try some of our products here: https://kentrollins.com/shop-1/ Use code: YT20 for a limited time 20% off (excludes hash knife) Used in this video: Member's Mark charcoal/gas grill (Sam's Club) Red Enamel Baking Pan: https://amzn.to/2uTm99v Mesquite Seasoning: https://kentrollins.com/shop-1/ For more suggested products: https://www.amazon.com/shop/cowboykentrollins BBQ Chicken on the Grill Recipe 4 - 6 lb. whole chicken Juice of 2 lemons Avocado oil Your Favorite BBQ sauce
View Video Transcript
0:00
Hey, y'all been asking for it
0:01
Right here we deliver. We're better in the post office. We are. Barbecued chicken on the grill
0:07
Lay him on there, cook him right. You better stick around because you're going to enjoy this one
0:21
Thank y'all for stopping by the backyard. Who am I? I am, as some people put it, CKR
0:27
Cowboy Kent Rollins. What do we do on this channel? We teach you about grilling. We teach you about cast iron
0:33
We give you all kinds of tips and tricks to make your food taste better, but always make it simple
0:40
And you heard me mention that word up there in the introduction right there at the first, what was it
0:44
Chicken. Go out to your chicken pen, get you one of them old roosters, drag him up, put him on the block
0:50
Ha! You ain't got no chicken pen in your backyard. Talk to your butcher, tell him you want about a four to six pound good tender chicken whole
1:01
We had two halves when we started this deal, but I went in the house to get something and
1:05
come back. We have one half now. That is all we have left. So today we're cooking a half a chicken, but Shan's going to have the recipe below in the
1:13
little link that she always does for a whole chicken. Make sure you got you a good sharp knife
1:20
Make you an incision just like surgery right down the middle of that breastbone
1:24
And then take it with some pressure and push it all the way through that backbone
1:28
Alright, for all you folks that might not know the anatomy of a chicken, we got a wing, okay
1:36
This is what he used to fly with. We got a leg
1:40
We got a good size breast here, a thigh, and a back
1:44
Now see, we got him a little bit of these giblets going on here and some of this fat
1:48
Now I want you to get rid of these big honking pieces of fat down here at the end, what I
1:53
call the butt skirt just lay him right over and we're gonna go ahead and just
1:58
place that chicken in the pan what do we got here one lemon give him the roll
2:03
around I want to get the juice out quicker technique and I like to cut him
2:09
right here on the end Wayne is apt to get all them seeds in there now give him a
2:13
good squeezing y'all have heard me say if we're using beef or pork or wild game
2:20
it is lime. If we're using anything with fins or feathers, it is lemon
2:29
Make sure you get him coated everywhere. Rub it in really good
2:36
I like to let this chicken set about 10 minutes to absorb some of this seasoning
2:42
Now, if it's 129 degrees, you better do this in the house because you'll get the salmonella
2:47
Four, three, two, one. 10 minutes it is folks now He's looking awful pretty in there or she I don't know which one it was I didn't get to pick
2:58
Avocado oil, but I really like the way this stuff adds flavor me and Shan started using it about a year ago
3:05
And I really like it We gonna coat him really really well Give him a good greasing Turn him over Make sure he got some grease everywhere We going to season him with what
3:19
I call chicken river rub. Yep. Picked it right up out of the riverbed I did. But it's got some
3:25
ground mustard in there, which was an old time classic favorite that you people used to put in
3:29
all kind of fried chicken. Smoked paprika, a little like garlic, but what else you know I'm
3:33
gonna put in there got some ancho chili red river ranch mesquite seasoning you ain't got none huh
3:40
it's time for infomercial folks you ever look in your little compartment there that you keep spices
3:44
in and think i ain't got nothing good enough to put on what i want to eat well you're in luck today
3:49
because you can go to www.kentrallings.com and you can get you some of the best seasoning in the world
3:54
now is a good time because it's 20 off limited time offer shan will have it all right there in
4:00
little description below now we're going to season him well you know how y'all sometimes y'all get to
4:06
going around and you think you forgot to put some underarm deodorant on make sure you get some of
4:10
this under there pat it on there really well today we are using some of that good plastic wrap that
4:23
always gives me a lot of trouble because it won't stick to everything but what it's supposed to stick
4:29
to. Now I've had people school me on this and tell me how you're supposed to use it and you're
4:33
supposed to do this that and other but if y'all ever tried to put it on in a 20 mile an hour
4:37
breeze I probably not you ain't. It can be somewhat challenging at times. The wind is blowing
4:44
Shannon. So what we're going to do now stick him in the ice box about two hours while that is
4:50
getting ready to sit there marinating we'll come out here in a little bit and we'll start as a fire
4:54
and get things to going so stick around folks you don't want to miss none of this don't quit me in
4:59
the middle. These things is good and white and hot. We need to get them all over here to this one side
5:06
I've got all that good hot fire over there on that side and I got her about maybe four inches
5:11
from the grate. So we're going to place him down over here and what we're going to do
5:16
we are going to place him bone side down first. Right over here on top of that direct heat
5:22
we're going to get us some of that good searing action to try to help that crust get good and
5:26
crisp and stay, seal in that moisture in that little yard bird. We've been on about four or
5:32
five minutes folks. Let's take a gander. Yeah, we're getting some of that good searing action. So
5:36
let's put him right back over here. Let him go about five on that side. Then we'll slip him over
5:41
here, shut the lid and say cock-a-doodle-doo. You know, you can make the most of five minutes when
5:47
you're cooking something. You got five minutes spare time. I think about what's happening next
5:50
But my crew, they think about, hey, five minutes you can get a nap. Got a little flaming action
5:56
there going folks some of that there fat off that chicken is dripping down in there let's have a
6:00
look we're doing all right you can see the thickness of this breast here sort of like searing
6:05
a big piece of meat i like to let him sit right up here you may have to hold him and you may have
6:10
to scooch your fingers back but i want to try to get a little coating on that as well i just want
6:15
to get that edge covered up here just a little so we going to place him over here on the cool side you can see how we are from the heat I going to put him over here as far as he go All the heat on that side What do we do
6:29
Shut the lid. This one's open just a crack. This one's just a crack also
6:36
I'm going to try to keep that if it'll get up there and regulate between 350 and 400 degrees
6:40
But we ain't going to bother him for about 10 minutes. Then we're going to flip him over. Been 10 minutes, his head, and the lid has been shut for 10 minutes
6:48
Now we're going to gently flip him over. What are we doing
6:54
Hope you look quick because we're shutting the lid and he's going for another 10. So what are we going to do
7:00
We're going to turn him back over. And at this point, I like to keep the breast side closest to the fire
7:09
because that is the thickest part we got. So another 10 we go folks
7:15
You might be asking yourself, why don't we just leave him on there the full time
7:19
Well, we might accidentally burn him if we didn't turn him every 10, so don't be trying to cheat the clock
7:25
So, ooh, he is looking awful. Pretty he is. If you ain't got you one of these meat thermometer probes
7:33
you need to get one. Now the thickest part of this chicken is where? Right up here at the breast
7:38
And I want to see him in there. All right, we're about 161
7:42
That's where we need to be. The good poultry people would like for you to eat chicken at 165
7:48
Now we're going to get there, but when he gets to this point, 155 to 160 with your favorite barbecue sauce, let's give him a good sure enough basting
7:59
And you can see if Shannon looked down in there at them coals, we still got plenty of heat
8:04
We didn't have to add nothing to them, but we're gonna give them a little smoke here in just a minute and you can combine
8:10
Whatever would you want today? I'm using an oak and I'm gonna put a little hickory chip on it
8:17
But let me get me some of these hickory chips. I've got me a handful of them
8:23
If you can't get to yours by this method well Lift your grill off and just stick them down in there. I'm gonna chunk me on me some in there
8:34
That is hot don't take long to look at it. We're gonna go about five minutes
8:39
Let some that good hickory smoke get to rolling around in there. I don't want him all getting out so I'm gonna shut him a little
8:52
All that smoke and that barbara skew sauce just begin to caramelize on there and set just right at this point folks
8:59
Let's give him a little peeking under here give him a little rubbing of some of this good sauce
9:04
and we're going to go right over here on the hot fire now folks for about three to four minutes
9:13
maybe five depending on what this is doing i'm going to let her down a little
9:16
because we've got a little flare-up and we're going to baste him
9:21
And I like a barbecue sauce that pretty thick that gonna stay on what you putting it on So we let him go about five
9:39
You talk about Colonel Sanders wishes he is here. This is gonna be more than finger licking good
9:44
You're gonna eat your whole hand off. You know, I'm gonna put some more on there
9:50
I sort of like it. Now folks, I really wanna emphasize on get you something that's thick enough
9:57
It ain't gonna fall off what you're putting it on. This is the last time I'm gonna check this rascal
10:03
So we're gonna put him in the thick part of that breast. See where he goes here
10:08
We about 162 right along in there folks. So I'm gonna pull him over here to this side
10:15
Give him one more good coating. I'm gonna crank a heat all the way down there
10:21
And for five minutes we ain't gonna touch him, we ain't gonna look at him, we ain't gonna do nothing
10:25
Then we're gonna pull him off. That skin is good and caramelized on there, got all that good flavor from that seasoning
10:58
in that sauce. I'm telling you, Big, this might be the best barbecue chicken I ever eat in my life
11:09
Now, if you want, you can baste some more, pour some more on there, however you want
11:15
to fix it. Remember the rotation we got to do in cooking this chicken
11:18
As big as this breast is and stuff, try to keep the breast side towards the hot side of
11:23
the fire, even when you're on the indirect side. It's going to cook more even that way
11:27
A lot of folks, they want to throw some drumsticks on there, or maybe sew some wings, or some thighs, or maybe just a breast
11:33
But when we got all this together in one piece, just like it come from the factory, we just must be cooking it up and eating it just like that
11:41
Ain't no sense in hurrying something that's going to be this good, folks. It is worth the time and the effort, I promise you
11:46
Well, folks, hope you learned something. Hope you enjoyed the video, because, boy, me and Shannon, Beagle, and Frank enjoy bringing them to you
11:53
We never take it for granted that you watch our videos. We are so glad, but I'm gonna ask you a favor share them with your neighbor and then share the food with him too
12:01
You know the world needs a lot of good neighbors today So let's start one and be a good neighbor invite him over have him crawl over the fence
12:08
But just make sure you share this food. That's what it's about Channel have everything we ever used and talked about in the description right below and hit that subscribe button
12:16
God bless you each and everyone it is chicken licking time What
12:29
What are you doing, Shan? Getting ready for my roll. I have a cameo
12:35
A roll. So that's why you're rolling your hair? Ha ha. Ha ha ha
12:40
Don't get so close. What are you doing? You missed some big rollers
#BBQ & Grilling
#Cooking & Recipes
#Food & Drink