Grill Fried Chicken

A different way to make fried chicken that turned out very good.

Ingredients:
1 cut-up broiler/fryer chicken
2 cups low fat buttermilk
1-2 tablespoons hot sauce
2 tablespoons of your favorite barbecue rub
2 tablespoons kosher salt
1 cup flour, for coating the chicken pieces

Combine hot sauce and buttermilk. Place chicken pieces into a ziploc storage bag and cover with the buttermilk mix. Turn to coat, then seal the bag and refrigerate at least 3 hours (overnight is best). This marinade gives the meat a tangy, warm kick and helps to keep the meat tender and moist.

Set the BGE up for an indirect cook over medium heat (about 325°). Clean and oil the grid well. Chicken takes on a lot of smoke, so don’t add any additional smoking wood.

Drain chicken in a colander. Combine rub, salt, and flour. Mix well and pour onto a shallow plate or pie pan. Dredge chicken in the flour mixture, coating well, and shake off any excess.

When the BGE is up to temperature, put the chicken pieces on the grill in a single layer. Close the lid and let them cook at least 30 minutes undisturbed. This is to set up the breading. After 30 minutes, carefully flip the chicken. Check and flip again every 15 to 20 minutes until they are done (about an hour and a half, or until a meat thermometer placed in a thigh piece reads 180° and the piece breast reads 170°). Don’t be afraid to go a little longer – because of the breading the added cooking time won’t dry out the meat and the skin will get even crispier.