Ingredients
- 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
- 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
- 2 tablespoon ground mustard
- 2 tablespoon garlic cloves, smashed
- 1 tablespoon crushed red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon sugar
- 1/3 cup red wine vinegar
- 1 cup canola oil
- 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
- 2 tablespoon ground mustard
- 2 tablespoon garlic cloves, smashed
- 1 tablespoon crushed red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon sugar
- 1/3 cup red wine vinegar
- 1 cup canola oil
- 1 1/2 cup paprika
- 3/4 cup sugar
- 3 3/4 tablespoon onion powder
- 2 chickens (or 4 whole bone-in chicken breasts) halved lengthwise
- 2 tablespoon ground mustard
- 2 tablespoon garlic cloves, smashed
- 1 tablespoon crushed red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 tablespoon sugar
- 1/3 cup red wine vinegar
- 1 cup canola oil
- 1 1/2 cup paprika
- 3/4 cup sugar
- 3 3/4 tablespoon onion powder
- 2 cup ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoon light brown sugar
- 5 tablespoon sugar
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon worcestershire sauce
Preparation
Baking Directions:
For dressing:Mix dressing ingredients together in a bowl, except the oil and salt and pepper.
Slowly whisk in the oil and season with salt and pepper, to taste.
For seasoning:Combine paprika, sugar and onion powder in a bowl and stir well.
Keep in an airtight container for up to six months.
For sauce:In a large saucepan, combine sauce ingredients.
Bring mixture to a boil, reduce heat to a simmer.
Cook uncovered, stirring frequently, for 1 hour 15 minutes.
For chicken:Rinse chicken halves in cold water and pat dry with paper towels.
Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neely's seasoning.
For best results, allow the chicken to marinate in the refrigerator overnight.
If cooking inside, take the chicken out of the refrigerator and brush chicken with Neely's barbecue sauce.
Place into a preheated 350 degree F oven for 45 minutes.
If grilling outside, 30 minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature.
Preheat the grill to a medium temperature, about 275 degrees F, preferably over hickory and charcoal.
Place the chicken halves on the grill, meat side down.
Cover grill and cook for about 50 minutes.
Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes.
The wing and the drumstick should become very tender and will easily pull away at the joints.
Brush the chicken with Neely's barbecue sauce during the last 5 minutes of cooking.
Inactive prep time: 8 hours 30 minutesPrep time: 10 minutesCook time: 1 hour 10 minutes
