What, in your mind, is "barbecued chicken"?

[Robert McGee]

The past few years, my BBQ’ed chicken has become chicken parts (wings, legs, and thighs) with a rub applied then grilled on my Performers with a Vortex. The rub can be “Kick’n Chicken, Louisiana Chicken Fry, or Jerk seasoning or for those that don’t like heat, simple Salt and Pepper”. We typically use a homemade finishing sauce of “Apricot Preserves, Honey, and Chipotle in Adobo”. I use a chunk of Apple or Pecan on the Vortex for smoke.

THAT is my take on BBQ’ed Chicken!

Keep on smokin’,
Dale53

 

[Brad Olson]

Well being from New York Cornell chicken is where its at for me!!

Try it with an Alabama white sauce sometime - it's great!

 

[BHasselback]

Did a couple of chickens this weekend...hung in the WSM. Came out good...skin was crisped pretty nicely. Glaze at the end with Malcom's vinegar sauce.

 

[timothy]

Fun thing is to experiment. I'll be 64 this June and have done all of the recipes mentioned upthread and enjoyed them all.
Been on a Peruvian chicken kick lately. ( hate to say that BryanS from roadside fame) but it's that good.

 

[Joan]

What is BBQ chicken to me? This is what I love about collecting recipes. It is, a very large variety of different flavors, cooked different ways and coming to me from different parts of the world. It never gets boring.

 

[Bob H.]

BBQ chicken is family tradition. It varies for most of us.

 

[John Saldana]

Love me some babba q chicken.

 

[Andy Kaminski]

I dig using the vortex too.
I normally use a slightly modified Italian dressing for color and flavor
Keep the vents all open.
Rarely use a produced bbq sauce.
Just put the bird in, check in 30 minutes and maybe a bast n flip.

 

[MikeCantell]

Dang it Chuck you just cost me $13 and change lol , I ordered some of that sauce , cant wait. chicken is so versatile so many ways to cook and the different dishes are too many to list. a rotisserie is on my short list and probably order 1 after my vacation in may. Almost ordered Thursday morning but was able to resist lol

 

[TonyUK]

Load up the vortex. Surround it with chicken parts. A lump of wood on the grate. Close lid. Wait 40 minutes. Eat.
Simple but extremely effective. No flipping, basting etc. YMMV.

 

[JWorden]

I usually cook chicken breasts. I'll put the breasts on an elevated grate in my kettle the opposite side of coals. I'll smoke it until it reaches about 155-160F with a piece of peach wood. Bottom vent about half open with the chicken directly under the top vent. Once it's almost done I'll sear both sides for a bit to reach 165-170F. You could add sauce at this stage if you wish.

The peach wood turns the breasts a nice orange color and it's more mild than apple.

 

[Bob Bass]

For me, BBQ'd Chicken follows what the Kansas City Barbeque Society considers to be BBQ'd Chicken.

 

[Andy Kaminski]

So we just did a chicken BBQ the other night.
Very interesting results….
Grabbed 3 small packs of improperly labeled chicken thighs.
One was boneless skinless.
One was skin and bones
One was skin and boneless.

All were cooked the same way.
2 hour marinade in yoshidas.
Placed in a circle around my vortex on high with no wood for the smoke.
Mopped every 5 or so minutes with a home made blend seracha,tapatio,worchestishire,soy sweet baby rays, apple cider and some other spices.

The cook only took 30 minutes.
The bone in took the longest.
The skin as usual shrunk up.

The over all best was the skinless boneles.
I never cook that so I was surprise.

Chopped it up and stuck my portion on a bagget.
Nice eats.

 

[MikeCantell]

Dang amazon, marinade was supposed to be here today, now it sez hopefully by the 4th errrrrrrr

 

[Tony-Chicago]

May it be with you the fourth

 

[John K BBQ]

Did a couple of chickens this weekend...hung in the WSM. Came out good...skin was crisped pretty nicely. Glaze at the end with Malcom's vinegar sauce.

View attachment 49340

Those look awesome! How hot did you run and for about how long?

 

[BHasselback]

Those look awesome! How hot did you run and for about how long?

Hi...didn't bother with an ambient probe since I knew I was just going for HOT. Dome was reading about 350ish but who knows. Vents wide open...probably an hour in total, then another 15 min after glazing.

 

[Mike Shook]

For me, BBQ'd Chicken follows what the Kansas City Barbeque Society considers to be BBQ'd Chicken.

Fully agree. And also, in case the world has completely ignored Chris Allingham's recipe cache, I fully embrace these two:

Hot & Fast Chicken - The Virtual Weber Bullet

Hot & Fast Chicken: Tender, well-rendered chicken skin worth eating is achieved using a high-temp smoke-roasting method in the Weber Smokey Mountain Cooker.

www.virtualweberbullet.com

Cornell Chicken - The Virtual Weber Bullet

Cornell chicken was made famous at the New York State Fair in 1949. This version from Cook's Country magazine is smoke-grilled over high heat in the Weber Smokey Mountain Cooker Smoker.

www.virtualweberbullet.com

 

[Rich_S]

99% of what people call BBQ chicken is grilled chicken with BBQ sauce applied before and during the cook.

 

[Mike Shook]

99% of what people call BBQ chicken is grilled chicken with BBQ sauce applied before and during the cook.

That is true, and the same 99% would say that what they do in the backyard to burgers or steaks is a "barbecue." And while I like a good grilled burger or steak or chicken, it ain't BBQ.