The Dizzy Pig® competition team has enjoyed great success in the chicken category on the pro competition BBQ circuit, and this simple recipe may be the best way to cook chicken on your grill. Dizzy Pig seasoning, a small controlled fire, and a little patience may get you the best chicken you’ve ever tasted.
- Start your grill. We prefer cooking over charcoal, but if you have a gas grill you want the fire as low as you can get it. A small fire is best, so don’t use too much charcoal. Stabilize temperature at 275°F and wait for clean smoke.
- Sprinkle a fairly generous layer of Dizzy Dust (or rub of choice) Let sit until rub adheres, then coat other side.
- Place chicken, skin side up, on raised grate. For best results, chicken should be at least 12” above charcoal or fire. If you are using a gas grill, consider cooking on the warming shelf above. Keep lid closed and maintain 275-300°F.
- Rotate grate or rearrange chicken pieces every 15 minutes for even browning.
- After 45-60 minutes (a bit less for wings) a nice brown crust should have formed on the bottom. If it’s getting really dark and burnt looking after 20 or 30 minutes, you are cooking too hot and should turn your temp down and/or raise the grate further from the fire.
- Once you have the color you’re looking for, flip chicken skin down.
- Continue cooking (and rotating grate) for another 30-45 minutes, or until skin is brown and meat is 185-195°F degrees internal.
- Remove from grill and let rest for 5-10 minutes, then enjoy!
At Dizzy Pig, we are not big fans of a strong smoke flavor on chicken, so the smoke from the charcoal is enough for us. But all taste buds are different. If you decide to add wood for smoke, use small dry pieces of mild wood, like apple or pecan.