BLACKENED BARREL CHICKEN
A cast iron skillet over open flame is one of our favorite ways to cook chicken. It requires some planning ahead of time for the proper brine, but it’s still simple enough to cook for a delicious weeknight dinner.
After brining the chicken, we like to use either of the two blackened dry rub mixtures listed below. We suggest trying them both, it’s up to you if you can pick a favorite!
- 1 cup water
- 1 tbs salt
| BLACKENED BARREL DRY RUB A
BLACKENED BARREL DRY RUB B
- You’ll also need a high temperature oil, or optionally, butter. The butter will brown and burn which gives the meat a great flavor
Coal Pan Height: 1, 2 or 3 of the top Tracks depending on desired heat. Shooting for 500 degrees.
- In the appropriate sized bowl place your chicken and add enough brine to cover chicken.
- Brine for between 4 to 24 hours. We recommend a 24 hour brine.
- Pat dry Chicken and coat with a few pinches of Salt and Pepper.
- Combine dry ingredients.
- Coat chicken with Dry Rub of choice. We recommend you make both and go from there...
- Bring your temp up to around 500 degrees.
- Heat up your cast iron skillet and add your butter or oil.
- Sear both sides of your chicken. Roughly 6 to 8 minutes depending on temp.
- With the Lid locked into the Lock Collar lift your chicken until the temp is between 350 and 400 roasting until the internal temp is near 160 degrees.
- Pull your chicken and let it rest 10 minutes.