The BBQ chicken from famed pit master Paul Kirk is quite possibly the best chicken I have ever eaten, with supremely moist white meat and crackling skin. The tangy, delectable recipe is in June Food & Wine; you must try it when your issue arrives. It's the overnight marinating, in a mix of mustard, honey, balsamic vinegar and olive oil, that makes it so succulent. Kirk then sprinkles the chicken with a spice rub. At first I thought that was overkill, but who am I to question the pit master. And I found out that the spice rub adds an irresistible layer of crisp saltiness. Kirk then slows-grills the bird for four hours, and the breast meat remains as moist as can be. I’m dying to try the recipe in my oven, I think at 325° for maybe two hours. I’ll let you know how it turns out.