welcome to BBQ food for you the backyard
barbecue show
I'm Jason King today i'm going to be
showing everyone a great way to cook up
a whole chicken with layers of Italian
flavors
there's a chicken on be cooking today
quickly wait up
it weighs in at three pounds seven point
four ounces if your chicken is trussed
up cut and remove the string wrapped the
bird start by removing any excess fat
can see this nice chunk here nothing but
a piece of fat so that's going to come
off
same with the other side next step is to
dry brine the chicken dry brine is
simply sprinkle it on some kosher salt
it's going to help retain the moisture
in the meat and amp up the flavor take a
little pinch of salt sprinkle it about
eight inches above so you get a nice
even coated then flip the chicken over
and get the other side once the chicken
has a nice coating assault place it in a
large ziploc bag and into the fridge for
a minimum of three hours to make the
robber pace for the chicken i'm starting
with 2 tablespoons of extra-virgin olive
oil to that i have one tablespoon of
Clubhouse Italian seasoning in that it's
majorem thyme rosemary sage oregano and
basil into that i have one teaspoon of
onion powder 1 teaspoon of garlic powder
and 1 teaspoon of black pepper simply
take the ingredients mix them in with
the extra virgin olive oil
give it a good stir after three hours of
just took the chicken out of the fridge
hope you can see but assault on the skin
has all been absorbed into the meat now
simply take your urban oil mixture just
pour it into the bag going to loosely
seal up the bag and shake it around to
get a nice even coating once the chicken
is coated place it back in the fridge
minimum for one hour to get flavor on
the inside the chicken going to be using
Kraft zesty Italian dressing as an
injection but first you want to strain
it out there's big chunks of garlic red
pepper so just remove them so they don't
get stuck in the needle of the injector
use a spoon stir it around make a little
quicker
Phil injector needle with zesty Italian
dressing place inject a needle at the
top of the chicken breast go in to
slowly start injecting it move the
needle around get different angles and
you'd be surprised how much liquid a
chicken can take in going to the other
side as well see the breast just plumps
up here move the needle around a few
times
give it a quick slow squeezes go in from
the back of the chicken get the needle
up into the thigh and inject there as
well
move it over get right into the
drumstick from here without having to
break the skin just move it around get a
little injection repeat on the other
side now the chickens ready to go on the
BBQ you have several different options
on how to cook it
this is a vertical roasting stand for
turkeys or chicken works really good
you always got your rotisserie chicken
on the rotisserie is always great
or if you have one of these vishay
Bragg's BBQ sit at 325 degrees
take a peek so that for indirect cooking
calls on one side avoid side on the
other where the chickens gonna go let's
go get that bird place the chicken on
the void side of the cooker then take
the pieces that would them directly on
the hot coals get the lid on with event
over the chicken after 25 minutes
here's a quick peek everything's looking
really good use this big spatula turn
the chicken around just to ensure even
cooking get the lid back on
startech check the temperatures in about
15 minutes
after 40 minutes check on the chicken
place a good digital thermometer into
the thickest part of the breast meat
you're looking for an internal
temperature of 165 after 70 minutes a
total cooking time this chicken is done
now it's time for the real test slice
into the breast meat take a peek skins
nice and crispy look at how juicy that
is that of can see the injection in
there too just dripping with juice
nice flavor this chickens absolutely
awesome jam-packed with those time herds
and seasoning plus that injection
I hope you give this a try it's easy to
do barbecue food for you tiny