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I prepared a whole butterfly cut chicken and marinated it for 24 hours with garlic and a combination of two chilis. The result was a tender, juicy chicken with lots of flavor... in my opinion the key to keeping it from drying out was the 24 hour marinade and touching up every 30 or 40 minutes with the marinade. The indirect heat smoking technique is widely used in classic American BBQ and can be used with any type of meat. I really like this way of grilling because the meat is always tender and without losing any juices. I was grilling this chicken at a temperature of around 350-400°F for two hours. My steakhouse: https://goo.gl/FUUdDx (affiliate) ————————————————————————————— Direct contact: [email protected] ————————————————————————————— ~Tongue Tacos: • Video ~Skewers: • Video ~Shrimp Burger: • TRIPLE SHRIMP Burger The Ca... *I put: -Complete Chicken -Japanese Chili -Güajillo Chili -Garlic -Lemon -Salt ~Follow me on my social networks: Twitter: / oscarmezar Instagram: / oscarmezar Facebook: / lacapitalcocina