Texas Style Barbecued Chicken Recipe

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1 vote | 5645 views

This recipe and sauce deserves 5 stars! I used hickory chips but next time, I'm using mesquite.

I Shanghai'd this recipe and the attached barbecue sauce from Mario Batali's cookbook "Mario Tailgates NASCAR Style" published in 2006.

Prep time:
Cook time:
Servings: 8


Cost per serving $0.34 view details
  • Hardwood Hickory or Mesquite Chips
  • (2) 4 - 5 Lbs. Each Whole Chickens
  • 2 Cups Mario's Kick-Ass Barbecue Sauce (Recipe Attached)
  • Rub:
  • 2 Tbs. Sweet/Smoked Paprika, Your Preference
  • 2 Tbs. Garlic Salt
  • 2 Tbs. Dried Oregano
  • 1 Tsp. Ground Cinnamon
  • 1 Tsp. Ground Cumin


Eight hours before grilled, soak the wood chips in enough water to cover. In a small bowl, combine the rub ingredients.
Place the chickens on a clean work space. Cut each chicken in half and remove the back from both chickens (See Tip No. 1). You can use pre-cut whole chicken pieces to save time; if desired.
Rub the halves all over with the spice rub, put the chicken on a platter, cover and place in a refrigerator or ice-filled cooler until ready to cook or up to 4 hours.
Prepare enough coals for a hot fire. While the coals are heating, drain the wood chips (See Tip No. 2).
Arrange the hot coals on one side of the coal grate in as compact a pile as possible. Place wood chips directly on the coals. Place a 9 x 12-Inch aluminum pan on the opposite side of the coal grate and add 1 inch of water to the pan.
Arrange the chicken on the grill rack opposite the coals. Cover the grill with the vent positioned over the chicken. Smoke for 60 minutes, adding more chips every 20 minutes of cooking. If using a smoker, follow manufacturer's instructions.
Remove the chickens and place each half on a large sheet of aluminum foil. Spread on a thick layer of the barbecue sauce and fold the foil to fully encase the chicken.
Return the foil-wrapped chicken to the cool side of the grill. Add a few more coals to the fire. Cover the grill and cook for 20 minutes more and then remove from heat.
The chicken will be juicy and moist when the foil is removed. Serve with more barbecue sauce.
Barbecue Tips:
To Split Chicken: Lay it on a cutting board breast-side up with the legs pointing toward you. Using a large knife, cut along each side of the backbone, cutting from the front to rear. Remove the backbone, then flip the chicken over so it is skin-side down. Now you can split the chicken in half by cutting through the breast bone/cartilage. After splitting the chickens, be sure to thoroughly clean the work surface with soap and hot water.
Original recipe calls for placing wood chips in an aluminum foil packet. I changed this because the meat will pick up a metallic taste from the burning foil. It's best to place the wood chips directly on the coals or use a stainless-steel smoker box.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 5g
Recipe makes 8 servings
Calories 16  
Calories from Fat 3 19%
Total Fat 0.38g 0%
Saturated Fat 0.06g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 82mg 2%
Total Carbs 3.35g 1%
Dietary Fiber 1.4g 5%
Sugars 0.73g 0%
Protein 0.75g 1%
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