Submitted by Melanie
Ingredients
- 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise (I used boneless skinless chicken breast)
- 1 1/2 cups Italian dressing, recipe follows
- 1/4 cup Neelys Barbecue Seasoning, recipe follows
- 1 cup Neelys Barbecue Sauce, recipe follows
Directions
Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys seasoning. For best results, allow the chicken to marinate in the refrigerator overnight. (I marinated the chicken for about 6 hours and it turned out great)
Grilling Outside:
Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal. (I used a gas grill and used indirect heat)
Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes.(If you are not using a whole chicken I would cook the chicken for about 5 minutes each side). Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking.
Neely Italian Dressing:
- 2 tablespoons ground mustard
- 2 garlic cloves, smashed
- 1 tablespoon crushed red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon sugar
- 2 tablespoons Neelys Barbecue Seasoning
- 1/3 cup red wine vinegar
- 1 cup canola oil
- Salt and pepper
Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste.
Yield: 1 1/2 cups
Neelys BBQ Seasoning:
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 3/4 tablespoons onion powder
Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
Neelys BBQ Sauce
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Yield: 3 1/2 cups
Source: foodnetwork.com
That chicken looks wonderful. Way to try a new recipe when guests are coming over! I'm looking forward to making it sometime soon. I also find that my chicken is much more juicy when I cook it on the grill.
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