Recipe

Carolina Pulled Barbecue Chicken Recipe

Add Step-by-Step Photos	Knwalter / All my dishes 1 year, 5 months ago This is the best carolina pulled barbecue chicken that I've ever put in my mouth!! Jim and I don't even make the barbecue sauce and it still tastes awesome. We've made this recipe so many times that we should be growing feathers!! I looked before ... More Prep:60m Cook:90m Servings:8	Knwalter
	grill cheap easy smokey tender flavorful chicken

chicken & ribs grill

waiting to be pulled

more chicken........

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Ingredients

For Rub:

1 Tbs. paprika

1-1/2 tsp. hot mustard powder

1-1/2 tsp. light brown sugar

1-1/2 tsp. kosher salt

1 tsp. granulated garlic

1 tsp. granulated onion

1/2 tsp. ground cumin

1/4 tsp. cayenne

1/4 tsp. ground cloves

For Sauce:

1 cup ketchup

1/2 cup pineapple juice

2 Tbs. dijon mustard

1-1/2 Tbs. cider vinegar

1-1/2 Tbs. light brown sugar

1 tsp. tabasco sauce

kosher salt (to taste)

Everything Else:

1 whole chicken (4-5 lbs.)

hickory chunks or chips (soaked in water for at least 30 minutes)

8 hamburger buns or potato rolls

Directions

For Chicken:

In a small bowl combine all rub ingredients.

Remove and discard neck, giblets, and any excess fat from the chicken. Rinse the chicken inside and out under cold water and pat dry with paper towels.

Coat the chicken inside and out with the rub.

Let chicken sit at room temperature while you heat up your grill, or for at least 30 minutes.

Brush or spray with vegetable oil.

Follow your grills directions for using wood chunks. Grill the chicken, breast side up, over indirect-medium heat until the internal temperature reaches 170 degrees in the breast, 180 degrees in the thickest part of the thigh. About 1-1/4 to 1-1/2 hours.

Remove chicken from the grill and let rest. When cool enough to handle, tear chicken into bite-sized pieces, or shred, discarding the skin and bones.

For Sauce:

In a small bowl, mix together all sauce ingredients, adding salt to taste.

To Serve:

Pile the shredded chicken on buns and top with slaw and a generous spoonful of the sauce. Serve with your favorite chips.

Enjoy!!

I did!!!

**recipe from "Weber's Big Book of Grilling"**

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