Old School BBQ Chicken
409,509
Published 2024-05-23
#bbqchicken #barbecuechicken #howtobbqright
Old School BBQ Chicken
WHAT MALCOM USED IN THIS RECIPE:
- Primo Grills - www.primogrill.com/
- Killer Hogs Hot Rub bit.ly/TheHotRub
- Malcom's Bird Brine bit.ly/H2Qbirdbrine
- Killer Hogs The BBQ Sauce bit.ly/TheBBQSauce
- Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce
- Killer Hogs Hog Sauce bit.ly/KHHotSauce
- Thermoworks DOT bit.ly/ThermoworksDOT
- Thermoworks Thermapen bit.ly/2I9Fsnp
Old School BBQ Chicken Ingredients:
- 8pc chicken skin on, bone in
- 2 cups water
- 1 bottle Wickers BBQ Marinade
- 1 lemon sliced
- 1/4 cup Malcom's Bird Brine
- 1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
- 1 cup Killer Hogs The BBQ Sauce
- 1 cup Killer Hogs Vinegar Sauce
- 2oz Killer Hogs Hot Sauce
Directions:
1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade. Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well. Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag. Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
2. Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes. Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone method - Hot side and Cool side. Adjust the air vents so the grill temperature reaches 350 degrees.
4. Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
5. Combine the bbq sauce, vinegar sauce, and hot sauce in a small container. Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides. Don't walk away because it can burn really quick. The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.
Connect With Malcom Reed:
howtobbqright.com/
Facebook - www.facebook.com/HowToBBQRight/
X - twitter.com/howtobbqright
Instagram - www.instagram.com/howtobbqright/
TikTok - www.tiktok.com/@howtobbqright/
Malcom's Podcast - howtobbqright.com/howtobbqright-podcast/
For Malcom's BBQ Supplies visit - h2qshop.com/
All Comments (21)
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I am convinced that this man could put a Skunk on a grill and it would be delicious.
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You can never go wrong with old school bbq chicken.
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the nostalgia ... my grandfather grilling chicken w/ bbq sauce over a little hibachi grill at the beach is one of my fav memories
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This man has THE best accent in whole of Youtube!
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I rarely comment on videos, but I felt compelled to say this. Malcolm's chicken and his ribs are the best recipes I've ever put on the table. I've done his oxtail and turkey recipes too. His 50/50 vinegar and BBQ sauce is by far my favorite sauce combo. I've tried recipes from other channels too, Kent Rollins, Meat church, and Mad Scientist BBQ, to name a few, but Malcom always comes out ahead. So my family and I thank you for the good food I've been cooking through the years thanks to your products, recipes, and cooking tips.
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That torched used to light those tumbleweeds was no joke!
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Wow, It's been over 60 years I've Barbecued with family & friends for Memorial Day Weekend. Happy to see this "Old School" BBQ Chicken Cook . . . Cheers !!!
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Malcom lives one town over from me, I see him on occasion. He is a great guy he is exactly the same person as he is here.
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We tend to get wrapped up in the fancy and difficult meals, but classic BBQ chicken like this is hard to beat
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That ain’t old-school bbq chicken….that’s ‘new’ old-school bbq chicken. We didn’t know all these tips and tricks back in the 70s and 80s. My dad and uncles used to burn up half the chicken and there was always tin foil involved, and they had never heard of two zone cooking.. 😂😂😂 But we loved it, and I sure do miss it. Some of my favorite memories are from cookouts at family get togethers in the summer. Awesome video, thanks for bringing back good memories. Happy memorial day, cheers!
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Malcolm is the best BBQer out there!! I've been doing his recipes for years. And the one liners keep coming one after another... 😂 "I gotta do some housekeeping." as he wipes the BBQ sauce off his face...😊 As he takes a bite of piping hot sauce-covered thigh... "ya'll'd be smart to let that cool a bit." 😂 Keep 'em comin', Malcolm!!!❤
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"Sticky, sweet, tangy with a little heat." Yessir!!! 🐓😎🐓
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He the Goat of BBQ to me. Simple recipes I use all the time. The AP and BBQ rub can’t miss with them. Great Job Brother Malcom
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Guys like this are great! Down to earth, honest, knowledgeable. Great.
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That is exactly how my dad made bbq chicken when I was a kid and it’s my favorite way to eat chicken. Fresh off the grill or midnight snack/day after, it just doesn’t get better than that. I miss my dad so these videos from Malcomb are special for me. Thank you Malcomb
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Everything you cook looks heavenly.
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I was hypnotized when you caramelized those chicken pieces. Mighty appetite pleasing.
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I learned from your Cajun Wing video about higher temps. Been doing that for a few years now and its fantastic! Thanks Mal!
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My guy just used a light sabre to light the charcoal. I have GOT to get me one of those!
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early childhood in Louisiana, our church always did bbq chicken for dinner on the grounds. bringing back some great memories! was the best bbq chicken in the world.
