To prepare the chicken:Rinse and pat dry the chicken pieces. Sprinkle on the rub generously.
准备大火:Using a chimney starter, light 40 to 50 pieces of good-quality lump charcoal. When the coals are glowing, transfer them from the chimney to one side of the grill. (If you don’t have a chimney starter, stack the charcoal around some crumpled newspaper in a pyramid in the grill and light the newspaper. The coals will be hot in 20 to 30 minutes)
When the coals are about 90% white, position the pieces of chicken, skin side up, on the grill anywhere except directly over the coals. Cover the grill with the lid, making sure that the air vent is opposite the fire. Cook the chicken for about 30 minutes, maintaining a temperature of 230° to 250°F by adjusting the vents. (Opening the vents lets in more oxygen and raises the temperature.) Add more charcoal if the temperature drops below 230°F. You’ll likely need to add 15 to 20 pieces about 30 minutes after putting the chicken on.
If you’re using a gas grill:将烤架的一侧变热,然后将鸡肉放在另一侧。关闭盖子,并保持烤架的温度在230°至250°F之间。
This does take a while, but it is the best grilled chicken I've ever had. My guests thought the same. So good. Just be prepared to put it on the grill EARLY!!
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