Andrew Zimmern Cooks: Barbecue Chicken

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This barbecue chicken is the best thing I've cooked in a long time. I'm confident enough that I'd put it up in a barbecue contest any day of the week. The key is to cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over the coals until nice and crispy. Glaze the chicken right before you take if off the grill to avoid burning the sauce. The result is perfectly cooked, incredibly juicy dark meat that'll be a hit at your next backyard barbecue.

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Absolutely loved this presentation! Thank you.

kirkmarrie

I use a disposable roasting tin below a whole chicken on a beer butt stand with the coals/soaked wood chips on the sides. Usually with cherry or mulberry wood. I can tell you right now that mulberry wood smoke smells like cotton candy. THE BEST wood for smoking chicken. 1.5 hours and you have never had a more tender, moist and flavourful chicken in your life. You can add more coals at the end like Andrew did to further crisp the skin and baste the whole chicken with a good quality BBQ sauce, but generally the smokey crisp on the skin is enough. The meat turns out a pale pink and you are in heaven.

Thanks Andrew Zimmern for the inspiration! :)

gregbester