BBQ Chicken

Recipe provided by Smoke Eater’s BBQ

This inexpensive meat is easy to barbecue with consistent results. We like cooking chicken quarters, it gives you a leg to hold on to and meat is moist, but you can do this same thing to thighs and whole chickens. Always wash well and remove the liver and gizzard for that will give the chicken a bitter flavor, trim off any excess fat and skin. We use our own special- made rub with a little olive oil. Having the right salt and sugar concentration is the secret so you do not dry out the meat that your putting it on, or you can also use Italian salad dressing, or your favorite marinade. We marinate for at least 6 hours to overnight so the flavors can penetrate. The whole chickens we’ll split in half. We will just put them in zip lock bags and put in refrigerator. Remember to keep the meat below 41 degrees F while you are working with it.