Cornell BBQ Chicken

By lorik

Ingredients

• Brine:
• 2 3 ½ to 4 lb whole chickens
• 2 quarts water
• ¼ cup salt
• 1/4 cup sugar
• 3 ½ cups apple cider Vinegar
• Stir together to dissolve sugar
• Dry Rub:
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 tablespoon poultry seasoning
• Mix together in small bowl
• Basting Sauce:
• ½ Cup cider vinegar
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh sage
• ½ teaspoon salt
• ½ teaspoon pepper
• 3 tablespoons Dijon mustard
• ½ cup olive oil

Preparation

Step 1

Pulse together all ingredients except oil in blender. Once combined, drizzle oil in slowly until emulsified. Pour into small bowl.
Cut chicken with kitchen shears up each side of backbone. Remove backbone. Turn chicken over and using a sharp knife cut each chicken in half at the breastbone. Put chicken halves in brine. Cover and refrigerate for 2 hours.
Drain brine from chicken and pat dry. Rub chicken halves thoroughly with dry rub. Preheat grill on high for 15 minutes. Then turn grill down to medium low. Scrape grill grates and oil with vegetable oil. Place each chicken half skin side up on grill. Baste with sauce. Cook for 25-30 minutes, or until chicken reaches internal temp of 120, basting again halfway through. Turn chicken skin side down on grill. Baste with remaining sauce. Cover and cook for an additional 20 minutes or until 165 degrees.