Barbecued Chicken

BARBECUED CHICKEN:

• Two 3- to 4-pound chickens, halved lengthwise (or 4 whole bone-in chicken breasts, or 10 bone-in thighs or legs)
• 1 cup Zesty Italian Dressing
• 2 tablespoons Neely’s Barbecue Seasoning
• 1 cup Neely’s Barbecue Sauce, plus more for serving

SPICE MIX:

• 1 tablespoon garlic
  
  

  FOR THE SPICE MIX AND ZESTY ITALIAN DRESSING:

  In a small bowl, whisk together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt, and Cajun seasoning. Store the spice mix in a tightly sealed container, and use as needed. To prepare the dressing, whisk together the vinegar, olive oil, water, and 2 tablespoons of the spice mix.

  FOR THE CHICKEN:

  Rinse the chicken halves in cold water, and pat dry with paper towels. Place the chicken in a large bowl or baking dish, coat with the Zesty Italian Dressing, and dust with Neely’s Barbecue Seasoning. For best results, allow the chicken to marinate in the fridge for at least 2 hours, or overnight.

  Thirty minutes before you’re ready to cook the chicken, take it out of the fridge and allow it to come to room temperature, then preheat the grill to 250°F, preferably over hickory and charcoal. Place the chicken halves on the grill, cavity-side up. Cover the grill, and cook for about 50 minutes. Flip the chicken over, and cook until it turns golden brown, and the wing and drumstick become very tender and pull easily away at the joints, another 15 to 20 minutes. Brush the chicken with Neely’s Barbecue Sauce during the last 5 minutes of cooking, and serve with additional sauce.