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.