bbq halved chickens by doug scheiding
6 Tablespoon Butcher BBQ Bird Booster Honey Flavor
2 Cup water
1 Whole Chicken (5 lb.), fresh, young
2 Tablespoon canola oil
1/4 Cup Your Favorite Pork & Poultry Rub
1/3 Cup Your Favorite 'Que BBQ Sauce
1/3 Cup Your Favorite Apricot BBQ Sauce
1/3 Cup apple cider vinegar
For the Injection Mixture: Mix the butchers BBQ honey with 2 cups of water. Let the injection sit for at least 30 minutes then filter it through a fine mesh strainer.
Place the chicken, breast side down, on a cutting board with the neck pointing away from you.
Cut along one side of the backbone, staying as close to the bone as possible, from the neck to the tail. Repeat on the other side of the backbone then remove it.
Open the chicken and slice through the white cartilage at the tip of the breastbone to pop it open. Cut down either side of the breast bone then use your fingers to pull it out.
Inject one full tube into the leg, one into the thigh and two into the breast. Lay the chicken skin side up on a sheet tray and place in the fridge, uncovered for 3 hours.
Rub the skin with canola oil then season liberally with Z Grill Pork & Poultry rub.
When ready to cook, set temperature to 325℉ and preheat, lid closed for 15 minutes.
Place chicken directly on the grill grate skin side up and cook for 1 to 1-1/2 hours or until the internal temperature reaches 160℉.
Mix the BBQ sauce, apricot sauce, honey and vinegar together. Brush the glaze all over the chicken skin and cook 5 minutes more.
Remove from grill and let rest 5 minutes before cutting. Enjoy!