You’ve heard of chicken fried steak? Well this is grill fried chicken. The long cook over indirect heat renders the fat out the skin so you get the crispy goodness and a juicy inside of traditionally fried chicken plus all the smoke and spice of the grill.
- 1 cut-up broiler/fryer chicken
- 2 cups low fat buttermilk
- 1-2T hot sauce (something not too hot, like Marie Sharp’s MILD Habanero Pepper Sauce)
- 2T of your favorite barbecue rub (I use Bone Suckin’ Rib Rub)
- 2T kosher salt
- 1 cup flour, for coating the chicken pieces
Combine hot sauce and buttermilk. Place chicken pieces into a ziplock storage bag and cover with the buttermilk mix. Turn to coat, then seal the bag and refrigerate at least 3 hours (overnight is best). This marinade gives the meat a tangy, warm kick and helps to keep the meat tender and moist.
Set the grill up for an indirect cook over medium heat (about 325°F). Clean and oil the grid well. Chicken takes on a lot of smoke, so I don’t add any additional smoking wood if I’m cooking over lump charcoal. You may want to add a small chunk of apple wood if you’re cooking over anything else.
Drain chicken in a colander. Combine rub, salt, and flour. Mix well and pour onto a shallow plate or pie pan. Dredge chicken in the flour mixture, coating well, and shake off any excess.
When the grill is up to temperature, put the chicken pieces on the grill in a single layer. Close the lid and let them cook at least 30 minutes undisturbed. This is to set up the breading. After 30 minutes, carefully flip the chicken. Check and flip again every 15 to 20 minutes until they are done (about an hour and a half, or until a meat thermometer placed in a thigh piece reads 180°F and the piece breast reads 170°F). Don’t be afraid to go a little longer – because of the breading the added cooking time won’t dry out the meat and the skin will get even crispier.
