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Pieces of Rodney Scott's whole bbq chicken on a cutting board with a knife beside them.
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5 / 3 votes

Rodney Scott’s Whole BBQ Chicken

When you taste this chicken, you’ll have a hard time going back to your oven.
Prep Time45 minutes
Cook Time3 hours
Total Time3 hours 45 minutes
Course: Mains
Cuisine: American
Servings: 8 servings
Calories: 671

Ingredients

For the rib rub

  • 2 tablespoons Diamond Crystal kosher salt
  • 1 tablespoon Jesus’s Tears (aka MSG*) (optional)
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon packed light brown sugar
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon cayenne pepper

For the chicken

  • 2 whole (3- to 4-pound) chickens, spatchcocked and halved through the breastplate (a total of 4 halves)
  • 3 tablespoons rib rub
  • 4 cups Rodney’s sauce (recipe follows)

For Rodney’s sauce

  • 4 cups distilled white vinegar
  • 1 lemon, thinly sliced (preferably organic)
  • 1 tablespoon freshly ground black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup granulated sugar
US - Metric

Instructions

Make the rib rub

  • In a small bowl, mix all of the rub ingredients. Store in an airtight container in a cool dry place until ready to use.

Make the chicken

  • Fire up your grill to between 225°F and 250°F (107°C and 121°C).
  • Sprinkle the chickens on all sides with the rib rub. Place the chicken onto the hot grill, bone-side down. Close and cook until the bone sides are nicely browned, about 1 hour and 30 minutes, being careful to maintain a steady grilling temperature between 225°F and 250°F (107°C and 121°C).

Make the Rodney’s sauce

  • While the chicken is grilling, in a small stockpot over medium-high heat, warm the vinegar. After about 5 minutes, when the vinegar reaches 150°F (66°C) on an instant-read thermometer, just before it starts to simmer, add the lemon slices and continue to cook until the lemon peels begin to soften and wilt, about 10 minutes more.
  • Whisk in the black pepper, cayenne, pepper flakes, and sugar. Continue to cook over medium-high heat until the sugar is completely dissolved and the sauce reaches 190°F (88°C), about 10 minutes.
  • Remove from the heat and allow to cool completely. Remove and discard the lemon slices before using. Once the lemon is removed, the sauce can be refrigerated in an airtight container for up to 1 month.

Finish the chicken

  • Mop the skin side with the sauce, then flip the chickens and mop the bone side with sauce as well. Close and cook until the thickest part of the thigh reaches165°F (74°C), 60 to 90 minutes.
  • Mop the chickens once more. Take them off the grill and let them rest for 5 minutes before serving.

    ☞ TESTER TIP: After the final mop, leave your chicken on the grill for an additional 3 to 5 minutes. This will allow the chicken skin to crisp a little bit, and to kill any residual bacteria in the mop sauce.

Notes

*What is MSG and is it harmful?

Okay. We're aware that there are A LOT of opinions on MSG. And we love that y'all want to share them. But please remember—it's an optional ingredient. Rodney Scott calls it "Jesus' Tears" and some of us agree with him. Monosodium glutamate has a long history and a reputation that, unfortunately, isn't based strictly on facts. It's a flavor enhancer that's used in some cultures more than others, and it's also something that occurs naturally in tomatoes, aged cheeses, and mushrooms. Use it or not, that's up to you. Modern science mostly agrees that it's not harmful unless taken in large doses—pretty much like anything—although, as with all foods, some of us are more sensitive to it than others.

Nutrition

Serving: 1portion | Calories: 671kcal | Carbohydrates: 16g | Protein: 48g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 237mg | Sodium: 1078mg | Fiber: 1g | Sugar: 14g