BBQ Chicken
An easy recipe for grilling a whole chicken – the spicy, tangy components of the bbq sauce pair wonderfully with J. Lohr Pure Paso’s blend of Cabernet Sauvignon and Petite Sirah.
Recipe courtesy of Chef Steve McGoey.
Ingredients:
Dry Rub
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. Cayenne Pepper
- 1 Tbsp. Fennel Seeds
- 1 Tbsp. Coriander Seeds
- 1 tsp. Cumin Seeds
- 1-2 Dried Chilies
- 1 Tbsp. Sea Salt
- 1 Tbsp. Black Pepper (Freshly Ground)
- 1 Tbsp. Dark Brown Sugar
BBQ Paste
- 2 Tbsp. BBQ Sauce
- 1 Bunch Green Onions
- 1/2 Bunch Fresh Cilantro
- 1 Fresh Chili
Chicken
- 1 Whole Chicken
- Olive Oil
Directions:
- Fill a 12oz aluminum can 3/4 with cold water and put aside.
- Rub the whole chicken with the dry rub spice blend (blended in a mortar and pestle).
- Place the coated chicken over the top of the aluminum can forming a tripod with the can and the legs of the chicken.
- Place the chicken in a dedicated pan onto a preheat-ed BBQ rack ensuring the element under the pan is not on. Close the lid of the BBQ and roast at 400°F until the chicken reaches an internal temperature of 160°F.
- Once the chicken has reached 160°F, baste the entire chicken with the BBQ basting sauce.
- Allow the BBQ sauce to caramelize and then apply a second coat of the basting sauce.
- At this point the internal temperature of the chicken should be 165°F and you are done.
- Carefully remove the chicken from the BBQ and let it rest before carving.
- Pour yourself a glass of J. Lohr Pure Paso™ Proprietary Red Wine and enjoy with your favorite side dish.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.
