Lets start our prep
My secret to moist juicy chicken every single time always starts with a good brine. A brine is a simple liquid that packs a ton of flavor into the protein that it's soaking in. For this particular brine, we are going to keep it very simple start in a small pot 3 cups of water 1 cup of salt, a quarter cup of brown sugar quarter cup of garlic salt. Let simmer until all ingredients have dissolved. Then in a large bowl score in the brown liquid then add roughly half a gallon of water. This is to dilute the potency of the brine and cool the initial liquid.
For this Cook will be using a whole chicken later cutting it into halves, but for now you can place the whole chicken into the brine liquid. It's best to do this overnight if possible if not at least 3 to 4 hours before cook time
Load light and set your gravity series charcoal grill for this particular cook I'm using some of the flavored enhanced charcoal from Kingsford more specifically the garlic cumin in paprika.
Remove your chicken from the brine lightly rinse and then pat dry. Next, we're going to split the chicken into 2, this allows for a much faster cook time. Lightly coat each half with a high smoke temp oil, in this case, grape-seed oil.
Season the chicken using your favorite poultry rub for me that would be my good feathers poultry rub has subtle notes of citrus the right amount of salt and just enough heat. Make sure you also season underneath the skin as well. Once done place both halves on the middle shelf of the grill, we're looking for an internal doneness of 165°.
Now for me, one of the things that bring classic barbecue chicken to life is a wonderful barbecue sauce. This is a very simple sauce that you can dress up or dress down however you want. In a small pot pour in 1 cup of brown sugar 3 tsp of salt, 1 teaspoon of cayenne pepper, a teaspoon of cumin, 1 tablespoon of crushed black pepper, a quarter cup of vinegar, and 1 cup of chicken stock. On low heat stir all ingredients together until the consistency is smooth, if you'd like a thinner sauce you can add more chicken stock or vinegar depending on your acidity level.
When the internal temperature reaches 160° begin to brush on your barbecue sauce. This allows the sauce to hear very well to the chicken as a completes its internal doneness.
When the chicken reaches 165° remove it from heat, and let it rest for roughly 5 to 10 minutes before slicing and serving. For this dish, I'm serving the chicken with grilled corn and cilantro lime rice you can serve it however you wish. Slice serve and enjoy