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5 from 1 vote

BBQ Chicken Recipe

Since most fire pits are larger than bbq grills, it is extremely easy to cook enough food to feed several hearty appetites. With the addition of a lid, you can even use it as a smoker. In fact, one of the hottest trends right now in grilling is using your garden fire pit to barbeque.

Prep Time5 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: BBQ Chicken
Servings: 1
Calories: 226kcal

Equipment

  • Backyard Fire Pit
  • Wood
  • Aluminum foil
  • Pastry brush

Ingredients

  • Chicken

  • Oil

  • Barbecue sauce

  • Apple Juice

Dry Rub

  • 2 Tablespoons Kosher salt
  • 2 Teaspoons Black pepper
  • 2 Teaspoons Paprika
  • 1 Teaspoon Cayenne pepper
  • 1/2 Teaspoon Ground cumin
  • 1 Teaspoon Dried oregano leaves
  • 1 Teaspoon Garlic powder

Instructions

  • Examine each piece to make sure that there are no little slivers of skin or meat that might cook too quickly and burn.

  • Remove these with scissors or a sharp knife.

  • While you can use many different types of dry rub on the chicken, my favorite is a simple combination of things that you may already have on hand.

  • Simply combine all the rub ingredients together. Stir the mixture together in a small bowl.

  • Pour some oil into a bowl and apply it all over the chicken. 

  • The amount that you need will depend on the amount of chicken that you are going to be cooking.

  • The next step is to apply the dry rub to the chicken. 

  • Use your hands to apply the dry rub on top of the oil.

  • Pat the dry rub on as you go.

  • Make sure to evenly cover all areas.

  • Let the chicken sit in the refrigerator for at least two hours.

  • It is better to let it sit overnight, but you may not be able to wait that long if friends show up and you need to feed a crowd.

  • Your next step is to prepare your fire pit.

  • While there are propane and electric fire pits, I prefer to use a wood-burning one.

  • Start by choosing the tinder that you want to use.

  • You may use dry pine needles, pieces of torn up newspaper or pieces of dry grass.

  • Place slightly larger pieces in a teepee formation above the tender making sure that there is plenty of room for air to get through.

  •  Light the tender on fire and wait for the kindling to start burning well.

  • Then, lay on your bigger pieces of dry wood. Go slow so that you do not smother the burning kindling.

  • If the kindling starts to go out, then make sure to add more to your fire.

  • Wait until you have a hotbed of ashes before moving on.

  • Wash the grate.

  • Then, use a paper towel to oil it.

  • You should oil each section so that your chicken will not stick while you are cooking it.

  • Once you have hot ashes, then place the grate on top of the fire pit.

  • Now, you are ready to add the chicken to the fire pit.

  • Place the largest pieces nearest the fire, and surround them with your smaller pieces.

  • Never place the chicken directly over the fire.

  • It will take about two hours to cook.

  • Turn the pieces one-quarter turn every 15 minutes.

  • Pour the apple juice into a container.

  • Use a pastry brush to baste the chicken as you turn it.

  • The amount of apple juice that you use will depend on the amount of chicken that you have, but figure on about one-fourth cup for eight pieces.

  • You can easily make your own barbecue sauce right on top of your fire pit.

  • Add 1 1/2 tablespoons olive oil to a skillet.

  • Let the oil get hot, then add 1/4 cup finely diced onion and one teaspoon garlic powder.

  • Cook the onions until they become soft stirring frequently.

  • Stir in 5 tablespoons ketchup, 3 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce and a dash of salt and pepper.

  • Let the mixture cook for about five minutes.

  • The next step is to baste the chicken with barbecue sauce.

  • Use a clean pastry brush to apply the barbecue sauce to the meat while turning it so all sides are covered.

  • You will need to continue to add wood and cook the chicken until it reaches an internal temperature of 165 degrees.

  • Be careful when measuring the temperature that you do not get the thermometer up against a bone as it will give false readings.

  • You have now barbecued chicken right on your fire pit. Yell at everyone to come enjoy your wonderful creation.

Nutrition

Serving: 100g | Calories: 226kcal