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Smoky Barbecued Chicken



Stonewall Kitchen, LLC
Stonewall Kitchen Grille Sauces

"Poultry is for the cook what canvas is for the painter."
~ Jean-Anthelme Brillat-Savarin

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La Belle Cuisine

Smoky Barbecued Chicken

Food & Wine June 2007
Recipe by Paul Kirk

Active: 2 hrs
Total Time: 5 hrs plus
overnight marinating
Servings: 6 to 8
Staff Favorite

Food & Wine - One Year Subscription 

"This amber-colored chicken is incredibly delicious thanks to an
overnight marinade, a spice-and-sugar rub, a sweet-sour mop and
four hours on the grill. To make the chicken extra moist, stand
it upright inside the grill on top of a half-filled can of beer."

Marinated Chicken:
1 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup honey
4 garlic cloves, minced
3 small shallots, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3/4 cup olive oil
Two 3 1/2-pound chickens

1 tablespoon plus 1/2 teaspoon
granulated sugar
1 tablespoon plus 1/2 teaspoon
light brown sugar
1 tablespoon plus 1/2 teaspoon
garlic salt
1 tablespoon plus 1/2 teaspoon
smoked sweet paprika
1 teaspoon dehydrated onion flakes
1 teaspoon pure chile powder
1 teaspoon freshly ground black pepper
1/2 teaspoon celery seeds
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano or marjoram
1/4 teaspoon cayenne pepper

1/2 cup dry white wine
1/2 cup apple juice

Kansas City Style Barbecue Sauce
(recipe follows)

MARINATE THE CHICKEN: In a bowl, blend together the vinegar, mustard, honey, garlic, shallots, salt and pepper. Slowly whisk in the olive
oil. Put the chickens in a 2-gallon resealable plastic bag and pour in the
marinade. Seal and turn to thoroughly coat the chickens. Refrigerate over- night, turning a few times. Light 50 charcoal briquettes using a chimney.
Run the wand of a thermometer through a cork and use the cork to plug
one of the air vents in the grill lid. Leave the remaining lid vents open and
adjust the lower vents as needed (if the fire gets too hot, close the vents;
too cold, open them).
MAKE THE RUB AND THE MOP: Combine all of the rub ingredients
in a bowl. Combine the wine and apple juice in a spray bottle or small
Drain the chickens. Set them on a large rimmed baking sheet and sprinkle
all over with the rub, inside and out. When the coals are hot, push them
to one side of the grill and set a drip pan half-filled with water on the other
side. Using tongs, transfer 4 of the hot coals to the chimney to light an additional 25 briquettes. Set the chickens breast side up on the grill grate
over the drip pan, with their cavities facing the coals. Cover and cook for
2 hours, spraying the chickens with the mop every hour.
Check the thermometer to maintain a temperature of 250 - 275 degrees
F. Add more coals, 25 at a time, every hour or so as needed. After 2
hours, turn the chickens 90 degrees, still breast side up, so their sides
are facing the coals. Be careful when turning the chickens to keep the
juices inside the cavities. Spray the chickens with the mop. Cover and
cook for 1 hour, then turn the chickens so that their opposite sides are
facing the coals. Spray again, then cover and cook for 1 to 1 1/2 hours
longer, until a thermometer inserted in the inner thigh reads 170
degrees F.
Transfer the chickens to a rimmed baking sheet. Pour the cavity juices
into a serving bowl. Let the chickens rest for 10 minutes. Cut off the
whole legs and transfer them to a platter. Slice the breast meat off the
bone and transfer to the platter. Add any accumulated juices to the
serving bowl. Serve the chicken with the juices and Kansas City-Style
Barbecue Sauce.

Kansas City–Style Barbecue Sauce

Active: 10 min
Total Time: 40 min
Servings: makes about 1 quart

"Paul Kirk, a native of Kansas City, Kansas, jokes that this sauce
reflects the style of his hometown 'because I said so.' But it also
has the characteristic tomato base of Kansas City’s classic sauces,
unlike the vinegar-based sauces of the Carolinas."

3 cups ketchup
2/3 cup dark brown sugar
1/2 cup water
1/2 cup white wine vinegar
1/2 cup tomato paste
2 tablespoons yellow mustard
2 tablespoons pure chile powder
1 tablespoon freshly ground pepper
1 teaspoon salt
1 teaspoon granulated onion powder
1 teaspoon granulated garlic powder
1/2 teaspoon ground ginger

In a medium saucepan, combine all of the ingredients and bring to a boil
over moderate heat. Reduce the heat to low and simmer the sauce for 30
minutes, stirring often to prevent scorching.
Make Ahead: The sauce can be refrigerated for up to 1 month.

Featured Archive Recipes:
Barbecued Chicken, Sweet & Spicy
Emeril's Cajun Chicks
Foolproof Grilled Chicken
Grilled Chicken Dijonnais
Grilled Chicken with Soy-Lime Sauce
Grilled Chicken Wings,

Grilled Herb-Crusted Chicken with
Mustard Butter

Grilled Tequila-Lime Chicken

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