1 chicken, halved. Recommend using your favorite local butcher for proper cuts
1 cup Kinder’s Mild BBQ Sauce
2 tbsp of your favorite Kinder’s seasoning, recommend The Blend
Set up grill for 2-zone, indirect cooking by banking all coals on one side of grill. If using gas, light only the burners on one side of the grill. Add a bit extra charcoal or turn burners to high to get cool side grill temp near 300 degrees.
Season half chicken on all sides.
Sear chicken over hot side of grill uncovered to begin rendering the fat under the skin (this will help with crispier skin).
Once desired sear is reached, move chicken to cool side of the grill and close the lid. For smoky flavor, add wood chunks or chips to coals. For gas, wrap the chunks or chips in foil, poke packet with a fork for ventilation, and place on hot burners.
Check doneness via meat thermometer, probing the deepest part of both breast and thigh without contacting any bone. Cooking will be complete around 160 degrees.
Add sauce during last 10 minutes of cooking time to avoid burning.
Remove from grill and let sit for 5-10 minutes before cutting, serve with extra sauce on the side. Enjoy!
Smoky mesquite with sea salt & pepper