BBQ Chicken

An easy recipe for grilling a whole chicken – the spicy, tangy components of the bbq sauce pair wonderfully with a variety of J. Lohr wines.

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

Instructions:

1. Fill a 12 oz. aluminum can 3/4 with cold water and put aside.
   
2. Rub the whole chicken with the dry rub spice blend (blended in a mortar and pestle).
3. Place the coated chicken over the top of the aluminum can forming a tripod with the can and the legs of the chicken.
   
4. Place the chicken in a dedicated pan onto a preheated 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.
   
5. Once the chicken has reached 160°F, baste the entire chicken with the BBQ basting sauce.
6. Allow the BBQ sauce to caramelize and then apply a second coat of the basting sauce.
7. At this point the internal temperature of the chicken should be 165°F and you are done.
8. Carefully remove the chicken from the BBQ and let it rest before carving.
9. Pour yourself a glass of your favorite J. Lohr wine enjoy with a tasty side dish.
   

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.