Ingredients
2 whole chickens, approx. 3 lb. each
3 Tablespoon kosher salt
1 Teaspoon ground black pepper
¼ Pound butter, melted
½ cup Pepsi BBQ sauce for brushing and sauce on the plate
½ cup Apple Slaw
1 Santitas Corn Souffle
½ cup Smokehouse Shoestring Onions
Pepsi BBQ Chicken Sauce
½ cup Pepsi syrup
2 cups ketchup
½ cup diced onion
1 Tbsp. chopped garlic
½ cup Worcestershire sauce
1/3 cup lemon juice
1 Tbsp. molasses
1 Tbsp. cider vinegar
1 tsp. salt
2 tsp. whole grain mustard
½ tsp. red chile flakes
1 tsp. chipotle en adobo
1 tsp. Tabasco sauce
½ tsp. fresh chopped thyme
1 Tbsp. liquid smoke, hickory
- Combine all ingredients and simmer slowly for one hour, stirring occasionally.
- Blend and strain.
Instructions
- One day in advance, dry the chicken with paper towels and then salt and pepper inside and out liberally.
- Allow to sit in the refrigerator uncovered overnight.
- Remove the chicken from the refrigerator 2 hours in advance.
- Preheat oven to 400 degrees
- Brush the chicken with melted butter and roast for 30-45 minutes, brushing with butter every 15 minutes until the temperature between the thigh and breast reaches 160 degrees.
- Allow to cool for 10 minutes, then split the chicken in quarters, removing the back bone.
- When ready to serve, brush with BBQ sauce and place in a 350 oven for 10 minutes to warm and to caramelize the sauce.
