Barbeque Chicken
Season the pieces with seasoning salt several hours ahead of time
Let your BBQ go up to about 450 F, before you put the meat on
Then turn the heat all the way down and adjust your knobs, until the temperature is around 275 F
Flip the pieces after 5 minutes, then after that about every 10 minutes
Don’t wait too long for the first flip, you don’t want to lose any skin
The meat will be ready in about 45 minutes (Wings around 30 min). Brush on your preferred BBQ sauce after 20 minutes, once on each side. (I like kraft regular mixed with teriyaki)
Chicken is ready when it has an internal temp of 165 F – for best results – do not let it go higher than 175 F
Make sure thighs and drumsticks have the right temperature – they can easily be raw at the centre
Rest for 5 minutes, in a covered dish