South Carolina pitmaster and cookbook creator Rodney Scott claims you will have a tricky time likely back again to oven-barbecued chicken soon after you try this variation, which options equally his Rib Rub and Rodney’s Sauce. The recipes are highlighted in his new cookbook, “Rodney Scott’s Globe of BBQ” (Clarkson Potter), together with how-tos for barbecue sauces, sides and mains.
Serves 4 to 6
2 full chickens (3 to 4 pounds every single), spatchcocked and halved via the breastplate (a whole of 4 halves)
3 tablespoons Rib Rub
4 cups Rodney’s Sauce
Fireplace up your grill to amongst 225 and 250 degrees.
Sprinkle the chickens on all sides with the rib rub. Place the chicken onto the hot grill, bone-side down. Shut the grill and cook until eventually the bone sides are properly browned, about 1 hour and 30 minutes, staying watchful to sustain a continual grilling temperature in between 225 and 250 degrees.
Mop the pores and skin facet with the sauce, then flip the chickens and mop the bone side with sauce as perfectly. Near and cook right until the thickest aspect of the thigh reaches 165 levels, about 1 hour.
Mop the chickens once more. Consider them off the grill and allow them to rest for 5 minutes in advance of serving.
— From “Rodney Scott’s Earth of BBQ” by Rodney Scott and Lolis Eric Elie (Clarkson Potter, $30)