Serves: 8
Total Calories: 450
TO MAKE THE SLAW: Follow recipe instructions.
TO MAKE THE RUB: In a small bowl combine the rub ingredients.
Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Coat the chicken, inside and out, with the rub, then brush or spray with vegetable oil.
Follow the grill's instructions for using wood chunks. Grill the chicken, breast side up, over Indirect Medium heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Remove the chicken from the grill and allow to rest. When cool enough to handle, tear the chicken into bite-sized pieces, discarding the skin and bones.
MEANWHILE, MAKE THE SAUCE: In a small mixing bowl whisk together the sauce ingredients, including salt to taste.
To serve, pile the shredded chicken on buns, and top with a generous spoonful of the sauce and coleslaw.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Carolina Pulled Barbecue Chicken recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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