How to BBQ Free-Range Chicken

Q: Good Day Dr. BBQ:

 

 

 

I can’t take it any longer!  I will be BBQing this weekend with broken ribs and all. I have a 10-pound free range chicken that I bought off the Mennonites, I find free range chicken a little tough. Do you good folks have any suggestions on BBQing this bird– ideas such as injecting, cooking temps and so on?  Regards,

 

Pig Pen (Robbie D. Poirier)

 

 

 

A: Hi Robbie,

 

 

 

Cooking any chicken whole can be a challenge.  Generally when something is dry it’s because it’s overcooked. When the breast hits 160 and the thighs 180 get it off the grill. Let it rest for ten minutes and carve it up. Now it is possible that your free range chicken needs a little help and injecting is a good option. Here’s an injection recipe from my first book that’s pretty good. This was created for fried turkeys, but it’s great with chicken. It’s probably enough for 3 to 4 chickens, so you might need to cut it down.

 

 

 

Dr. BBQ

Scottie’s Creole Butter

 

 

 

This recipe was inspired by my friend Scottie Johnson from Chicago. We first met via The BBQ Forum on the Internet and realized we were almost neighbors. I wish you could see his adorable little girls. It was first created for deep-fried turkeys, but works just great in the BBQ for all poultry and it makes a great fish marinade too.

 

 

 

1 can beer of choice

 

1 pound butter

 

1 tablespoon BBQ Rub

 

1 tablespoon paprika

 

1 tablespoon freshly ground white pepper

 

1 tablespoon sea salt

 

1 tablespoon garlic powder

 

1 tablespoon onion powder

 

1 tablespoon dry mustard

 

1 tablespoon freshly and finely ground black pepper

 

1 teaspoon cayenne

 

 

 

Combine all ingredients in a saucepan and heat, stirring constantly, until well mixed.  Inject it in small amounts all over the chicken or turkey.