This is a great bbq chicken recipe.
It is called the Dixie Chicken; you can call it what you want but I’m sure after you make it, you’ll call it crazy good. And the best part: it is very simple- with 3 steps:
Step #1 Brine your birdie. Use this simple brine recipe…
Now, as brine is also a flavor carrier into the meat of the brine-ee, feel free to add any extra spices you did like.
Brine your whole or half bird overnight. If chicky is cut into pieces, only brine for about 8 hours.
Step #2: Rub some love.
If you have your own BBQ Rub recipe, use it, otherwise, use this one its great for chicken or pork.
Step #3: Smoke.
Smoke your bird for about 6 hours (if whole) at 200 degrees.
A half bird- bone-in should take 4 hours at 200 degrees. Individual pieces should take 2 hours.
Often, when smoking chicken, you will find the interior to be pink- especially if using the brine. Don’t be alarmed, this is due to the smoke- it is not undercooked!
If you want to bake it-fine- it won’t have the smoke effect, but it’s your bird.
In a 400 degree oven, a 4-5 pounder should take about 1.5 hours or so.
How do you serve it? I like mine plain, with a bit of sauce on the side and coleslaw and ranch beans:
Also, a great way to serve this bird is with Mexican fixings- you know guacamole, refried beans, salsa, flour tortillas. Everyone then pulls the meat off of the bone and builds their own tacos. With cold Coronas or Bohemias, this is hard to beat…
The meat from these Dixie chickens also makes killer quesadillas- just add some jack, smoked chicken, sliced green onions (scallions), and a bit of salsa.
But, do you want to know one of my favorite ways to eat this yummy bird? This great bbq chicken recipe?
In risotto.
Yes, you read that right. Here’s how:
Make a classic risotto Bianco and halfway through stir in the diced meat from one of these chickens.
Finish with parmesan, butter, and cream as usual.
On the plate, sprinkle some chopped parsley and dot it with white truffle oil- Amazing.
