The barbecue chicken is easy and versatile, with skin and juicy meat! This recipe can be cooked in the oven, oven or fryer.
- smell: Juicy and tender with a smoky flavor, savory seasoning and crispy skin.
- technology: Dry the skin well, season the whole, then tie it up and cook evenly.
- Tips for saving time: Mix the seasonings ahead of time and store them in a jar for a quick grip.
- freezing: You can freeze the remaining chicken for up to 3 months. It’s perfect for soup or casserole in the future!
Ingredient tips for barbecue chicken
- chicken: With skin intact, choose a whole chicken of about 3.5 to 4 pounds. If cooking in a fryer, make sure the whole chicken is suitable.
- Oil: A little bit of oil can help the seasoning stick to the skin, making it crisper. Any oil or cooking spray can be used. Melted bacon grease will smoky the barbecue chicken.
- Seasoning: Use your favorite seasoning, my chicken seasoning, or keep it simple with seasoning salt.
Cut the barbecue chicken
After cooking, be sure to let the barbecue shop rest so that the juice can be recycled into the meat. The chicken should reach an internal temperature of 165°F before carving.
Storage and leftovers
The best way to store remaining barbecue chicken is to remove the meat from the corpse. Place it in a covered container in the refrigerator for up to 4 days, or freeze for up to 4 months.
Bones can be used to make chicken broth. Use leftover chicken in classic chicken salad, chicken falafel, chicken soup, chicken yethis or hearty chicken stew.
Do you like this simple barbecue chicken? Leave a rating and comment below!
Barbecue restaurant chicken
This simple barbecue chicken recipe uses simple spices and whole chicken to make juicy, delicious meat with crispy skin – perfect for meals throughout the week.
Prevent the screen from becoming dark
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In a small bowl, mix together the chili powder, smoked paprika, garlic powder, and onion powder. Add 1 teaspoon salt and ½ teaspoon pepper (more or less flavor) and mix thoroughly.
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To prepare chicken, dry the skin with a tissue.
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Wipe the outside of the chicken with olive oil and season with a spice mixture.
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Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together. Make sure the cavity is empty.
Cooking at the barbecue restaurant
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Place the chicken on the barbecue spit. If using a barbecue restaurant, preheat to medium heat, 350°F. (See Comments Oven direction).
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Cook the chicken for 18-22 minutes per pound, or until the chicken reaches 165°F on the meat thermometer. A 3.5-pound chicken will cook for 60-80 minutes.
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Once the chicken reaches the correct temperature, turn off the heat and allow the chicken to spin for 15 minutes without heating.
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Remove from the barbecue shop and serve.
Bake in the oven
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Preheat the oven to 450°F. Place the chicken, breasts on the cast iron skillet or side dish.
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Bake for 12 minutes, lower the heat to 350°F, then cook for another 60-70 minutes, or until the chicken reaches 165°F.
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Rest 15 minutes before carving.
Fryer: To cook chicken in a fryer, season as directed above and follow our air fryer recipe.
seasoning: The chicken can be seasoned with any spice mixture.
You can cook multiple chickens at once, just make sure the chicken is not in contact. Note: Read the instructions for the precise barbecue shop equipment used for installation directions. The motor machine does not require preheating.
Cooking time: Cooking time may vary depending on the size of the chicken and how it is cooked (oven/barbecue shop). Most chicks cook in about an hour. For best results, use an instant reading thermometer and cook until the chicken reaches 165°F.
The remaining chicken can be stored in the refrigerator in an airtight container for up to 4 days.
Calories: 444 | carbohydrate: 1g | protein: 36g | Fatty: 32g | Saturated fat: 9g | Polyunsaturated fat: 7g | Monounsaturated fat: 14g | Trans fat: 0.2g | cholesterol: 143mg | sodium: 134mg | Potassium: 375mg | fiber: 0.2g | sugar: 0.1g | Vitamin A: 451IU | Vitamin C: 3mg | calcium: twenty threemg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, dinner, main course
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