BBQ Chicken With Dutch Oven Recipe
2-3 lbs chicken pieces (breast, legs, etc)
BBQ Rub (combine):
- 1/3 cup kosher salt
- heaping 1/2 cup brown sugar
- 2 Tbl chili powder
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 Tbl garlic powder
1 bottle of your favorite bbq sauce
1/4 cup lime juice
Chili powder to taste
This recipe requires a little prep in advance.
First thoroughly combine the ingredients for the BBQ Rub in a small bowl. Once combined move your BBQ Rub into an empty dredger. (Tip- When you empty a spice container like lemon pepper or paprika, keep the empty bottle to use as a dredger for rub mixtures).
Pat the chicken pieces dry and place them in a large Ziploc bag. Dredge on enough BBQ Rub to fully coat all of the chicken. Zip the bag and place it in a cake pan or other container (in case the bag leaks chicken juices). The chicken should be placed in the refrigerator for at least 1 hour
We want to start 30 briquettes in a starter chimney 15 minutes before we start cooking- to allow them time to start properly. For this recipe, we will be using a 14-quart Dutch oven. In a bowl mix: BBQ sauce, lime juice, and Chili powder. Place the chicken in Dutch oven and pour the BBQ sauce mixture over the top.
We will be using a baking configuration on our coals by placing 10 coals on the bottom of our oven, and 15 coals on the top. The chicken should cook for about one hour.
While learning more about cooking I have discovered that most people tend to overcook their meat in the name of “getting it done”. Most of us have eaten dry chicken- and it’s gross. Over-cooking is the cause. One suggestion that I would make to everyone is to buy a thermometer for taking the temperature of your cooked meat.
The US Department of Agriculture tells us that Chicken is done and safe to eat at 170 degrees. If you start cooking your meat to temperature rather than times and look you will be eating much juicer and flavorful meat. Also, know that meat continues to cook for several minutes after you remove it from the heat- this is called carry-over. In this case, I would recommend removing the chicken from the Dutch oven at 165 to a covered serving dish. It will reach 170 in about five to ten minutes. If you cook to 170 it will reach 175-180 by the time you eat it and will potentially be overcooked.
In this case, an hour was just right. This Chicken was tender and juicy. I really liked the flavor that the BBQ rub added underneath the BBQ sauce flavor. I would recommend using Sweet Baby Rays BBQ sauce……because it tastes really good.