Published by Knopf
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.
Serves6 to 8
Total Timeunder 4 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecrisp, hot & spicy, juicy, meaty, savory, smoky, spiced, sweet, tangy
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