BBQ Chicken is a classic cookout favorite. There are so many ways to season and cook chicken that it's hard to pick a favorite. Lately I've tested cooking chicken wrapped in pink butcher paper and found it to be excellent for adding smokiness and retaining moisture, which is the key to great BBQ chicken. This recipe is fun to cook, and it makes for a really nice presentation with the butcher paper.

BBQ Chicken in Pink Butcher Paper

For seasoning, I used two of my seasoning blends, Garlic Blend and Bold Rub. Garlic Blend is my garlic forward season-all and will add a good, base flavor. My Bold BBQ Rub is a sugar-free seasoning blend that adds a hint of a kick and full flavor to the item. It also makes for a nice color.

I cook the chicken until it reaches around 120° internal temperature. Make sure to use an oven thermometer or a MEATER to follow your cook. When I wrap, I like to add some aromatics such as lemon, thyme, and sage. The butcher paper will help the chicken steam in it’s natural juices, and the aromatics will gently infuse into the flavor. Just plain delicious, and doesn’t it make a pretty present?

I pull the chicken to rest when it reaches 160° in the breast. By this point, the thigh is registering around 170° or so. Rest for 5-10 minutes and your temps will climb over 165° in the breast, which is the “safe” temp for consumption. At this point, you can glaze with BBQ sauce, or just enjoy it. The chicken was just ridiculously moist.

As always, keep smokin’ y’all!