Rodney Scott's Whole BBQ Chicken

Instructions

Make the rib rub

In a small bowl, mix all of the rub ingredients. Store in an airtight container in a cool dry place until ready to use.

Make the chicken

Fire up your grill to between 225°F and 250°F (107°C and 121°C).

Sprinkle the chickens on all sides with the rib rub. Place the chicken onto the hot grill, bone-side down. Close and cook until the bone sides are nicely browned, about 1 hour and 30 minutes, being careful to maintain a steady grilling temperature between 225°F and 250°F (107°C and 121°C).

Make the Rodney's sauce

While the chicken is grilling, in a small stockpot over medium-high heat, warm the vinegar. After about 5 minutes, when the vinegar reaches 150°F (66°C) on an instant-read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.

Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F (88°C), about 10 minutes.

Remove from the heat and allow to cool completely. Remove and discard the lemon slices before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 1 month.

Finish the chicken

Mop the skin side with the sauce, then flip the chickens and mop the bone side with sauce as well. Close and cook until the thickest part of the thigh reaches165°F (74°C), 60 to 90 minutes.

Mop the chickens once more. Take them off the grill and let them rest for 5 minutes before serving. TESTER TIP: After the final mop, leave your chicken on the grill for an additional 3 to 5 minutes. This will allow the chicken skin to crisp a little bit, and to kill any residual bacteria in the mop sauce.

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