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Are you looking for a great way to cook chicken on your Big Green Egg? Well, this recipe is so good you may never cook chicken any other way. This cook is taking advantage of the Big Green Egg EGGspander to raise the chicken high in the dome allowing the fat to render on the open coals for added flavor and texture. The flavor you get from cooking chicken this way is a game changer. Now sit back, grab an ice cold PBR, and enjoy this post for Big Green Egg Smoked Chicken with White Sauce!
Cut the chicken in half by removing the backbone and splitting the chicken in half between the breasts.
Place the chicken halves in a container with a lid.
Now in a large bowl, add 3 cups of buttermilk, 1 cup of pickle juice, and 2 tablespoons of rub. Mix this well.
Pour the brine all over the chicken halves in your pan. make sure to turn the chicken so the breast side is facing down in the brine. Cover the container and place in to the fridge overnight.
The next day, remove the chicken from the brine and pat it dry. Place the chicken halves on a wire rack sitting in a baking sheet.
Generously apply Lane’s BBQ Spellbound on both sides of the chicken.
Now get your Big Green Egg setup for raised direct cooking using your EGGspander base and top. Add some wood chips (I am using Smoke Your Bourbon chips for this cook) and preheat to 325°F.
Place the chicken halves on the top rack of the Big Green Egg EGGspander, skin side up. Close the dome and let the chicken cook until it reaches 165° F measured in the breast. This will take you about 1-hour.
When the internal temperature is correct and the color of the bird looks like this, pull the chicken halves and sauce them.
For the white sauce I am using Lane’s BBQ Sorta White Sauce (NOTE: If you want to make your own sauce, here is a great recipe from my site). Pour the bottle in a clean container. Place the chicken halves in the sauce and use a brush to mop the sauce all over the chicken.
When glazed, place the chicken halves back in the Big Green Egg, close the dome, and let cook another 10 minutes to set the sauce.
Once the sauce is set, remove the chicken and let it rest for 10 minutes.
Serve with pickles and corn bread. Enjoy!!!
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