0.0 – 0 reviews • Poultry
Level: |
Easy |
Total: |
1 hr 30 min |
Active: |
15 min |
Yield: |
6 to 8 servings |
Ingredients
- 6 (22-ounce) chicken halves (fryers are best)
- 2 (16-ounce) bottles barbecue sauce
Instructions
- Arrange the grill grate approximately 25 to 27 inches from the charcoal. If it is too close, the chicken will cook too fast, burn and dry out.
- Pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel.
- Place the chicken on the cooking surface. Approximately every 5 minutes, turn the chicken with tongs (being careful not to tear the skin) and baste with the sauce each time (for best results, used a clean shaker or squeeze bottle).
- Grill for approximately 1 hour to 1 hour and 15 minutes. Add charcoal, if necessary, to finish off (maybe 1/2 to 2/3 way through the cooking process) and be sure not to use lighter fluid, just sprinkle the new charcoal over the existing. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
Nutrition Facts
Serving Size |
1 of 8 servings |
Calories |
879 |
Total Fat |
49 g |
Saturated Fat |
14 g |
Carbohydrates |
46 g |
Dietary Fiber |
1 g |
Sugar |
38 g |
Protein |
60 g |
Cholesterol |
239 mg |
Sodium |
1387 mg |