Mesquite BBQ Chicken

BBQ Sauce (your choice), 1/3 Cup Cooking Oil, 1/3 Cup Kitchen Bouquet, 1/3 Cup Louisiana Hot Sauce, Onion Powder, Garlic Powder, Black Pepper, All Season, Mesquite Chips (cut in 1 to 2 inch pieces, can be mixed or substituted with Hickory), Heavy Duty Aluminum Foil

Split a whole chicken by cutting up the middle of the breast bone. Press the chicken flat, wash thoroughly and pat dry with paper towels. Combine cooking oil, Kitchen Bouquet and Louisiana hot souse. Lay chicken flat down on a large tray. Using a brush thoroughly coat both sides of chicken. Keep remaining mixture for later use. Taking turns sprinkle each of the seasons over the complete chicken (pat or rub the season into chicken before turning and seasoning backside).

Make a smoke bomb by rolling a hand full of Mesquite chips with heavy duty aluminum foil (don’t be stingy with the foil) cover completely. Using a toothpick or similar object to stick two small holes through the foil into the chips.

Take ½ cup of the remaining cooking oil, Kitchen Bouquet and Louisiana Hot Sauce mixture and mix it with your choice of store bought barbeque sauce. Using a brush to baste chicken several times during cooking.

BBQ Cooking Tips

Let the charcoal briquette burn down, place smoke bomb on the edge of charcoal briquette and place chicken on the grill. You can use the smoke bomb on gas grills too, place it on top of your lava rocks depending on what kind of grill you have the chicken should cook in about 1.1/2 to 2 hours. Check color of meat around where the thigh meets the body of the chicken. If it is red cook longer, white it’s ready.

You might find your neighbors making excuses to show up about time the chicken is ready to eat.