The World’s #1 Collection of Cookbook Recipes Online
grilling Barbecue, Southern
barbecued-chicken

Photo by: Joseph DeLeo

What’s the secret to our barbecued chicken? We marinate it in Italian dressing! Then we cook it low and slow–that’s chicken with the Neely brothers’ touch. I love to cook chicken in two halves, because the bones and carcass help keep it moist. You can always cut it into individual pieces once it’s done. I can guarantee you a great bird if you use our dressing, but feel free to use bottled Italian dressing in a pinch.

This lively dressing begins with a wonderful spice mix. Make two batches: one to have on hand for several batches of salad dressing, the other to use as a seasoning for grilled or roasted chicken.

Yield : Serves 6 to 8

Ingredients

Directions

For the chicken:

Rinse the chicken halves in cold water, and pat dry with paper towels. Place the chicken in a large bowl or baking dish, coat with the Zesty Italian Dressing, and dust with Neely’s Barbecue Seasoning. For best results, allow the chicken to marinate in the fridge for at least 2 hours, or overnight.

Thirty minutes before you’re ready to cook the chicken, take it out of the fridge and allow it to come to room temperature, then preheat the grill to 250°F, preferably over hickory and charcoal. Place the chicken halves on the grill, cavity-side up. Cover the grill, and cook for about 50 minutes. Flip the chicken over, and cook until it turns golden brown, and the wing and drumstick become very tender and pull easily away at the joints, another 15 to 20 minutes. Brush the chicken with Neely’s Barbecue Sauce during the last 5 minutes of cooking, and serve with additional sauce.


© 2009 Patrick Neely and Gina Neely
 

Nutritional Information

Nutrients per serving

This recipe serves 8. Nutritional information is based on using 2 3 pound chickens, but does not include Zesty Italian Dressing, Neely's Barbecue Sauce, or Neely's Barbecue Seasoning. For nutritional information on Zesty Italian Dressing, Neely's Barbecue Sauce, or Neely's Barbecue Seasoning, please follow the links above.

92 kcal
1 % daily value
0 % daily value
0 % daily value
117 mg
13 mg
11 g
0 g
0 g
0 g
34 mg
34 mg
1 g
5 g
2 % daily value

Explore Cookbooks on Cookstr

seriously-simple-easy-recipes-for-creative-cooks Seriously Simple: Easy Reci...
by Diane Rossen Worthington
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
big-fat-cookies Big Fat Cookies
by Elinor Klivans
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
flavor Flavor
by Rocco DiSpirito
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
raos-cookbook Rao's Cookbook
by Frank Pellegrino
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
new-american-table New American Table
by Marcus Samuelsson
mexican-everyday Mexican Everyday
by Rick Bayless
mexican-made-easy-everyday-ingredients-extraordinary-flavor Mexican Made Easy: Everyday...
by Marcela Valladolid
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
food-to-live-by Food to Live By
by Myra Goodman
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
living-raw-food Living Raw Food
by Sarma Melngailis
spice Spice
by Ana Sortun
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
martin-yans-china Martin Yan's China
by Martin Yan
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
a-bakers-odyssey A Baker's Odyssey
by Greg Patent
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-provence-cookbook The Provence Cookbook
by Patricia Wells
a-new-way-to-cook A New Way to Cook
by Sally Schneider
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
desserts-4-today Desserts 4 Today
by Abby Dodge
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
baked-explorations Baked Explorations
by Matt Lewis
mom-a-licious Mom-a-Licious
by Domenica Catelli
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
amor-y-tacos Amor Y Tacos
by Deborah Schneider
good-to-the-grain Good to the Grain
by Kim Boyce
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sweet-life The Sweet Life
by Kate Zuckerman
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cook-with-jamie Cook with Jamie
by Jamie Oliver
american-masala American Masala
by Suvir Saran
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lidias-italy Lidia's Italy
by Lidia Bastianich
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
nigella-express Nigella Express
by Nigella Lawson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here