Carolina Pulled Barbecue Chicken
From knwalter 15 years ago
- 90 minutes to make
- Serves 8
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! Read more ! I looked before I posted this and saw a couple carolina pulled chicken recipes, but mine has a few different seasonings, so I posted anyway. Enjoy!! See less
Ingredients
- For Rub: shopping list
- 1 Tbs. paprika shopping list
- 1-1/2 tsp. hot mustard powder shopping list
- 1-1/2 tsp. light brown sugar shopping list
- 1-1/2 tsp. kosher salt shopping list
- 1 tsp. granulated garlic shopping list
- 1 tsp. granulated onion shopping list
- 1/2 tsp. ground cumin shopping list
- 1/4 tsp. cayenne shopping list
- 1/4 tsp. ground cloves shopping list
- For Sauce: shopping list
- 1 cup ketchup shopping list
- 1/2 cup pineapple juice shopping list
- 2 Tbs. Dijon mustard shopping list
- 1-1/2 Tbs. cider vinegar shopping list
- 1-1/2 Tbs. light brown sugar shopping list
- 1 tsp. Tabasco sauce shopping list
- kosher salt (to taste) shopping list
- Everything Else: shopping list
- 1 whole chicken (4-5 lbs.) shopping list
- hickory chunks or chips (soaked in water for at least 30 minutes) shopping list
- 8 hamburger buns or potato rolls shopping list
How to make it
- 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"**
chicken & ribs grilling
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jenniferbyrdez
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" It was excellent "