My F&W
quick save (...)

Dean's Deep-in-the-Heart-of-Texas Chicken

  • SERVINGS: 16
  • FAST

For his succulent barbecued chicken, Dean Fearing recommends adding a few water-soaked hickory chips to the fire right before you put the chicken on the grill.

  1. Four 4-pound chickens, quartered
  2. 1/4 cup vegetable oil
  3. 4 teaspoons thyme
  4. 2 teaspoons crushed red pepper
  5. Salt and freshly ground black pepper
  6. True Texas Barbecue Sauce
  1. Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.