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Photo credit: John lee PicTures

by chris lilly

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INGrEDIENtS Serves 4 Prep time: 15 minutes Cook time: 2 - 2 1/2 hours 3/4 cup applesauce 3 tablespoons Worcestershire sauce

1 whole chicken, 3 1/2 pounds, giblets and neck removed

For the Dry rub 1 tablespoon turbinado sugar 2 1/4 teaspoons paprika 1 1/2 teaspoons black pepper 1 - 1 1/2 teaspoons garlic salt 3/4 teaspoon celery salt 3/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander


  • 1.

    build a fire for indirect cooking with kingsford® charcoal by situating the coals on only one side of the cooker, leaving the other side void. Add a few small hickory logs for flavor.

  • 2.

    in a small bowl, stir together the applesauce and Worcestershire sauce. holding the chicken over a 9 x 5 x 3-inch loaf pan, pour the mixture over the chicken, making sure the chicken is thoroughly coated both inside and out. let the excess liquid drip into the loaf pan.

  • 3.

    in a small bowl combine the dry rub ingredients and mix well. coat the entire chicken, both inside and out, with the dry rub. Place the chicken into the loaf pan, breast side up.

  • 4.

    When the grill temperature reaches approximately 300 degrees, place the loaf pan on the grill grate away from the coals, close the cover, and cook for 2 hours, or until the internal temperature of chicken thigh reaches 175 degrees. let the chicken cool a bit in the pan before cutting into serving pieces.

Chris Lilly, vice president of Big Bob Gibson Bar-B-Q, is one of America’s best-known barbecue pitmasters. He has appeared on The Today Show, Live with Regis and Kelly and The Martha Stewart Show as well as numerous Food Network programs. Lilly has been featured in Food and Wine, The New York imes, Relish, Southern Living, ravel and Leisure, The Wall Street Journal and The Washington Post.

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