Best Whole Bbq Chicken Recipes

SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE

Steps:

• For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
• Preheat your smoker or grill to 275 degrees F.
• If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
• Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
• Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
• While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
• Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

WHOLE BBQ CHICKEN RECIPE - (4.1/5)

Steps:

• Heat grill to medium. Remove and discard the liver, gizzard, neck, etc from the inside cavity of the chicken. Rinse inside and outside of chicken with cold water. Place chicken on a cutting board, breast side down. Using kitchen shears, cut along each side of the backbone of the chicken. Discard backbone. Open and press chicken flat. If necessary, cut with a sharp knife a bit at the very top of the middle of the breastbone to help the chicken lay more flat. Rinse chicken again. Rub inside with some olive oil, and season with salt and pepper. Turn the chicken over, and also rub the top of the skin with some olive oil, and season with salt and pepper. Place chicken, skin side down, on the grill. Grill until skin has grill marks, is a golden brown and nicely charred. When it's reached this, turn the chicken over carefully. Continue to cook until internal temperature is 155°F. Brush with barbecue sauce. If you wish, you can also flip the chicken again and apply barbecue sauce to the underside, and flip back again. Remove from grill to a plate. Allow to rest for 10 minutes and then cut into serving pieces.

BBQ/ROASTED BONED WHOLE CHICKEN

Steps:

• This is easiest to do if the chicken has been allowed to warm to near room temperature.
• Put chicken on counter, breast side down.
• With knife or shears, cut away the wings, saving for stock.
• Make an incision in the carcass to expose the drumlet and blade bone on one side, carefully cutting away the meat and extracting the bones, again saving for stock. Repeat for the opposite side.
• (The hard part is now over!).
• Slit the skin down the backbones, and very carefully cut out the "oysters" along the back, and slowly but carefully cutting, strip the breast and skin from the ribs and carcass to the sternum, then repeat for the opposite side, ensuring the skin remains intact.
• The thigh joints should now be exposed, so carefully cut through the joint, and slit through the inside of the thigh to expose and remove the joint, ensuring the skin stays in place to hold the meat together.
• Throw the thigh bone into the "stock" pile, and repeat the process with the drumstick, and returning to the opposite side to repeat the process.
• Very carefully peel the skin and meat from the sternum, severing the wishbone connections, then carefully extracting the wishbone from the meat.
• (The first time you try this takes 30-40 minutes, you can bring it down to 15 minutes with practice!).
• You should now have a complete chicken, less wings, held together by its skin, and a pile of cuts that will make an excellent stock.
• The chicken meat will be fully exposed, and the skin more or less fully attached, and the fats enclosed between meat and skin.
• You may now season the meat from both sides, I personally use Lawry's seasoning salt, onion powder, garlic powder, paprika and so on --.
• The easiest way to proceed from here is to lay the meat out in a "seafood" wire basket to keep it neatly spread out, and then grill it briefly on the BBQ (losing the juices, but you can add smoke with wood chips) flipping the rack after about 7 minutes, or cooking it over a large roasting pan in the oven, capturing the juices for gravy -- note that spread out and thin like this, the cooking time is remarkably brief, and the "double seasoning" adds greatly to the taste and flavour.

INSTANT POT BBQ WHOLE CHICKEN

Steps:

• Pressure Cook Whole Chicken: Add 5 teaspoons (35g) fine sea salt and 8 cups (2L) of cold water in Instant Pot. With tongs, carefully lower the whole chicken into the water with chicken breast side up. Make sure the water covers at least 90% of the chicken.Close lid and pressure cook at High Pressure for 0 minute (yes! zero minute is not a typo ???? see above for explanations), then Natural Release (20 - 22 minutes). Open the lid carefully.For 2.8lbs (1260g) Whole Chicken - 18 minutes Natural ReleaseFor 3.2 lbs (1450g) Whole Chicken - 20 minutes Natural ReleaseFor 3.6 lbs (1633g) Whole Chicken - 22 minutes Natural ReleaseWith tongs, carefully remove the chicken from the Instant Pot. Be very careful as there will be hot liquid in the chicken carcass.
• Pat Dry Whole Chicken: Drain the hot chicken stock liquid in the chicken carcass. Place the whole chicken on a wire rack in a baking tray. Measure the temperature of the thickest part of the chicken. Make sure the temperature reaches at least 161°F (72°C). Pat dry the whole chicken really well with paper towels.*Note 1: If the internal temp doesn't reach this food safe minimum, place it back into the hot liquid for a longer time (5 - 10 minutes) & close the lid. *Note 2: If your oven is not big enough, you can place the whole chicken on a baking tray without the wire rack.
• Apply Sauce and Finish in Oven: Brush your favorite BBQ sauce all over the Instant Pot whole chicken. Place the whole chicken under oven's broiler for 5 - 15 minutes until caramelized and the skin is lightly crisped.
• Serve Instant Pot Whole Chicken: Remove the BBQ whole chicken from oven and serve with your favorite side dishes!

CROCKPOT BBQ WHOLE CHICKEN

Steps:

• Remove chicken from plastic, remove the gizzards, and then pat dry. Cut the onion and place in the bottom of the slow cooker. Set the chicken inside the crockpot and sprinkle the dry rub all over the chicken. Pat it into the skin and inside the chicken. Cook on low for about 8 hours. Once finished, use half the bottle of BBQ sauce on the chicken and cook again for 15 minutes. Serve with the remaining BBQ sauce.

WHOLE OVEN BBQ CHICKEN

Steps:

• Preheat oven to 350. Grate 1/2 tsp lemon peel; set aside. Cut lemons in half and squeeze juice into a small bowl, Set aside halves for later later use. Add BBQ sauce and seasoning to the lemon juice mix well. Place chicken in baking pan. place two of the lemon halves and the garlic cloves inside the cavities of the chicken. Rub remaining two lemon halves on the skin of the chicken and discard. Tie legs together w/ kitchen twine.
• Bake 1 hour 45 min or until the chicken is cooked through (165degrees) Brushing the chicken with the BBQ sauce mix. Every 5 min during the last 20 min. Sprinkle the reserved lemon peel during the last 5 min.
• Meanwhile prepare stuffing as directed on the pkg. Place in 1/2 quart baking dish spraying with cooking spray, cover. Placing stuffing in oven the last 30 min. of chicken baking time.
• Remove and discard lemon halves and garlic cloves from the chickens cavities, skim fat from the drippings in the baking pan, serve drippings with chicken and stuffing.