The BBQ Rub: Whole Chicken

EQUIPMENT

• Charcoal Grill

• Baking Sheet

• Tongs

• BBQ Gloves

• Spray Bottle

INGREDIENTS

• 1 Whole Chicken

• 1 cup Mayonnaise

• Ranch & Rifle’s BBQ Rub

• Apple Cider Vinegar

INSTRUCTIONS

• Light Coals and Preheat grill, aiming for 325 °F. If using Big Green Egg, add heat deflector once coals are glowing.

• Carefully remove all innards from chicken.

• Using your BBQ gloves, or barehand if you’re feeling spunky, rub Mayonnaise on all sides of chicken as a binder.

• Generously season all sides of the chicken with Ranch & Rifle’s BBQ Rub, making sure to coat the wings and legs.

• Place seasoned chicken in center of grill and close lid.

• Allow the grill to work it’s magic for at least 30 minutes before reopening the lid (watch grill temp during this time).

• Spritz chicken with Apple Cider Vinegar every 20(ish) minutes, until internal temp of breast meat hits 160-165 °F, and legs/thighs hit 175 °F on your instant read thermometer.

• Allow to rest in oven for at least 15 minutes before serving.

  Enjoy!