Barbecue Chicken

Barbecue Chicken Chris: You guys know that I'm very crazy about chicken especially barbequed chicken. So, I got my beautiful woman with me today, we’re going to barbecue this chicken and we just take two whole chickens that we’ve cut in half. But first before we grill it, we got to come out with this fantastic Italian dressing. So we want to marinate it in that dressing, two tablespoons of ground mustard. Gina: So we’re going to need two garlic cloves which I'm going to go ahead and get prepared. We’re just going to smash those and throw them in. Chris: So we've got one tablespoon of crushed red pepper, a half of teaspoon of basil and oregano. Gina: So again, were going to take a tablespoon of the sugar. What we’re putting in now with the basil, the ground mustard, oregano that’s going to make it more robust. So we’re going to add in just a little sugar to give it a little sweet to it. Chris: Two tablespoons of Neely’s seasoning. Gina: Once again. Chris: We got to add the Neely’s seasoning. Gina: Add dry rub, yes. Chris: Alright, and our Neely’s seasoning in here, spice fairy. Gina: Paprika, sugar and onion powder. Chris: Alright. Gina: So we’re going to add a third of a cup of red wine vinegar. Chris: And we’re just going to whisk this all together. Gina: Okay. And then we’re going to add a little canola oil, a cup of that. Chris: And we’re just going to take this and whisk it up real good. Get all of them mixed up. Gina: I'm going to get the salt and pepper. Chris: Okay. Gina: Because I left that up. Chris: I got to have my salt. I got to have my pepper. Gina: So we’re just going to pour it on. Chris: We’re going to pour it on. Gina: It looks like a little light barbecue sauce probably now. Chris: We’re going to take this and we’re going to put it back on the fridge and let it marinade and you can do it the night before. It’s better, the longer the better. Gina: Especially if you're working. You come right in, get off from work it’s already marinated and it's good to go. Chris: Alright, we’re going to take these chickens. We’re going in this oven at 350 degrees for about 45 minutes on the middle shelf because we’re going to just about cook them but then we’re going to finish them off by grilling later. Okay, Gavin this chicken’s turn out. We pulled them out of the oven, we our Neely’s barbecue sauce, you got my brush? Gavin: Yes, sir. Chris: I'm going to brush it and you're going to put them on the grill and this will going to take just a second. These chickens turned out wonderful. Gavin: They look excellent. Chris: Alright, so you grab that one. Gavin: Okay. Oh, these are big chickens too. Chris: Yeah. Gavin: There you go. And we’ll put them in skin side down. Chris: Yeah, we make a great team. Gavin: They look good man and it’s got my mouth watering and you know a funny thing about it is that these are the way the serve the chickens in the restaurant. Chris: They're just like in the restaurant, it looks like it. Gavin: Exactly like it. Chris: Alright, we’re not going to baste too much more. We got this going and it will take about a second. We’ll flip it in just a bit and we’ll be ready to eat. Gavin: Good deal.