Corn and Kabobs

BBQ chicken Weber


With the chicken rubbed and trussed, it goes on the kettle with indirect medium heat (350-375 F) for about an hour and fifteen minutes. Looking to double down on BBQ, think about adding a handful of wood chips, like cherry or apple, at the beginning of the cook.

While it’s important to keep an eye on the timer, it’s even more important to keep an eye on the internal temperature. Chicken “pulls” better when it is cooked just right, and that means a finished temperature of 165 F. The goal is moist and succulent meat, not dried out and tough.

With the chicken “rested” and at temperature, it’s time to pull. Carve the chicken down to the bones and then on a large cutting board, shred apart the light and dark meat, mixing them both together.

In a large bowl, add the chicken, as well as a cup of your favorite BBQ sauce. Toast some buns on the grill, which will still be hot, and then load the chicken on the buns, and if desired, top with cheese. In this case, I went with gouda.



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