2 whole chickens, about 5 pounds per bird
1/4 c. canola oil
4 Tbsp. Head Country Original Championship Seasoning
1 Tbsp. Head Country Championship Seasoning in either High Plains Heat or Sweet & Spicy
1 20oz bottle Head Country Bar-B-Q sauce in your favorite flavor: Original, Hot & Spicy, Apple Habanero, Sweet & Sticky, Chipotle, or Hickory Smoke
Grill or smoker
325 degrees F
First, divide the chickens in half. Using kitchen scissors, remove the backbone of each chicken, cutting along each side of the bone. Use the scissors to cut through the breast bone and any remaining tissue holding the halves together.
In a medium bowl, combine canola oil and Head Country Original Championship Seasoning.
Using your finger or a spoon, gently separate the thigh and breast skin from the meat. Use a spoon to add the seasoning mixture into these spaces between the skin and the meat. Use a spoon or your hands to spread remaining seasoning mixture over the top of the skin, plus the underside of the bird.
Light a full chimney of coals and spread them over the entire bottom of your grill. Allow grill to preheat to 325 degrees F. Add chicken halves directly to the grates, skin side up. Close the lid of the grill.
Begin checking the internal temperature of the chicken after about 40 minutes of cook time. Allow the chicken to reach 155 degrees F.
Glaze chicken halves with your favorite Head Country Bar-B-Q sauce. Close the lid of the grill and allow glaze to set for 5 minutes, or until chicken reaches 160 degrees F. Remove chicken from the grill; allow to rest so carryover cooking brings chicken to 165 degrees F.
Serve with your favorite BBQ sides. We love coleslaw, macaroni and cheese, and baked beans. Enjoy!