Reverse Barbecue Chicken
Ingredients: whole chicken, salt, brown sugar, garlic powder, freshly ground black pepper · 240 min cook time · 700kcal · ~₩15,000
Ingredients
1whole whole chicken, 1pinch salt, 1tbsp brown sugar, 1tsp garlic powder, 1tsp freshly ground black pepper, 1tsp smoked paprika, 0.5tsp cayenne, 0.5cup prepared barbecue sauce, 14count briquettes, 1stalk green onions
Instructions
1. Cut the whole chicken in half by removing the backbone with scissors and then slicing through the breastbone. Trim excess fat and optionally cut off wing flats.
2. Prepare the wet rub by mixing salt, brown sugar, garlic powder, black pepper, smoked paprika, cayenne, and prepared barbecue sauce.
3. Coat the chicken thoroughly with the wet rub and place it skin side up in a baking dish or shallow roasting pan. Apply any remaining wet rub evenly on top.
4. Cover the chicken with foil and bake in a 325°F (160°C) oven for 45 minutes.
5. Remove from the oven and let it rest for 1 hour. For the overnight method, brush pan juices and wet rub over the top, then re-wrap and refrigerate overnight.
6. Scrape off any marinade from the chicken surface and let the chicken warm up for about 30 minutes before grilling.
7. Transfer pan juices and wet rub into a small saucepan, bring to a boil over medium heat, and reduce for a few minutes until slightly thickened to create a sauce.
8. Prepare the grill with 14 briquettes spaced a few inches apart for even heat. Place chicken skin side down and grill for about 3 minutes to start browning.
9. Flip the chicken skin side up and continue grilling, turning occasionally. Start mopping the sauce over the top.
10. Flip the chicken back to skin side down for a few minutes to achieve gentle browning and light charring. Repeat flipping and saucing 2-3 more times until the chicken is hot, safely heated through, and has a gorgeous finish.
11. Remove from heat, transfer to a cutting board, being careful not to tear the skin. Garnish with freshly sliced green onions.
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