One Top Chef's BBQ Chicken Secret
Today: Two legendary grilling techniques combine — and we never have to worry about dry barbecued chicken again.
The struggle of barbecued chicken has always been in getting it to cook through without going dry or burnt first. In either case, there’s a reason we usually find it coated in a sticky-sweet sauce: misdirection.
This recipe from Top Chef Kevin Gillespie doesn’t give chicken the chance to act up on the grill. He borrows from (and improves upon) a couple classic barbecue techniques, ensuring the chicken will stay juicy and flavorful despite any of our own failings.
In Baker’s recipe — still a regional favorite near Ithaca, NY — the chicken is basted every few minutes on the grill with a sauce made from an egg, oil, poultry seasoning, and a full pint of cider vinegar. In this year’s Saveur 100 issue, the magazine’s editors called it “one of the juiciest, most complex barbecued chickens" they’d ever tasted.
But Gillespie takes the concept even further, by turning it into an overnight marinade — a coup in its own right.