Get ready to sink your teeth into the moist amazing grilled chicken you will serve up at your next cookout! Serve this with or without sauce for tender and juicy meat.
All Purpose Dry Rub For Grilling (full recipe here)
1/3cupBrown Sugar
1/4cupSweet Paprika
3tbspBlack Pepper
1-2tbspSea or Kosher Salt
2tspOnion Powder
2tspGarlic Powder
2tspCelery Seed
Instructions
Making the Teriyaki BBQ Sauce
Add all the ingredients into a small pot and bring to a boil. Stir to make sure it is well combined.
Once it comes to a full boil, stir and reduce the heat to low.
Let the sauce simmer for 15 minutes.
Allow to cool completely. The sauce will thicken and become sticky as it cools.**This is even better the next day if you have the opportunity to make it ahead.**
Cutting The Chicken In Half
With a sturdy, sharp knife, cut through the cartilage to one side of the breast bone. You'll feel it when the knife cuts through.
Open up the chicken and cut through one side of the spine. It is easier to do this from the inside of the bird. If you have poultry shears, you might find using that easier.
Grilling the Half Chicken
Liberally coat both sides of the chicken halves with a BBQ dry rub.
Set up the grill for direct heat at 350°F. **Remember if it's too hot the inside will not cook while the outside will overcook.
Place the two chicken halves skin side down and let it cook for 20 minutes.
Turn them over and cook with the skin side up for another 20 minutes.
When the chicken's internal temperature is about 155°F degrees, brush the BBQ sauce on both sides and let it finish cooking.
Remove when the internal temperature reaches 165°F. Let the chicken halves rest for 10-15 minutes before cutting into it so the juices stay inside the chicken.
Notes
Make-Ahead Sauce: Make the Teriyaki BBQ sauce the day before you need it for a perfectly sticky sauce with great flavor. This is one of those sauces that gets better with age, so if you have time to make it the day before, go for it! It thickens up so nicely in the refrigerator and becomes sticky and delicious. Cutting Chicken: You have two options. Cutting down one side of the backbone leaving the center of the backbone on one side. The second way to do this is to cut out the backbone entirely which means cutting down the backbone on both sides like you do for a butterflied/ spatchcocked chicken. Storage: Raw chicken should be kept in the refrigerator and used within 1-2 days of purchase. Grilled half chicken should be kept in an airtight container in the refrigerator and will keep for 3-4 days. You have two choices. You could cut the chicken into pieces and keep them on the bone for reheating to use for lunches. Alternatively, you might cut the chicken off the bone and dice it up so that it is easy to use in future recipes.