Recipes in this Post
A few years ago, for Glendale’s Cruise Night, I had a Route 66 party BBQ, and I made Route 66 chicken which was inspired by recipes at Hot Smoked BBQ. I was wracking my brain this morning, trying to think of how to do the two Cornish Hens I’m making for my cousin’s visit on Memorial Day. I thought of that chicken, and am going to prepare it today.
My cousin made chicken legs to supplement the Cornish hens – sadly, they could not be flattened. As a result, there was not enough room on the grill to make the potatoes, but guess what? I have extra coals – potatoes tomorrow!
I will say this is the best chicken I have ever had. Seriously, it was nice and moist because of the can of beer I had in on the grill, and the flavor was out of this world. It cooked evenly, a definite keeper!
Update! Tonight, June 2, 2012, I’m making Highway Chicken again, and the BBQ is in the front of the house, and a neighbor backs into the driveway, to the side, and he’s almost running over my BBQ! And I’m screaming – “CHICKEN! DON’T RUN OVER MY CHICKEN”. Finally, I get his attention, and I tell him the story, and he says, “I didn’t know what you were talking about” as he pulls out a bag of El Polo Loco. Wow, THIS chicken almost WAS a highway chicken!
The good thing is, I got to make those BBQ chips tonight, and there were a hit!
- 2 Cornish hens
- Wood chips (soaked)
- 1 can of beer
- Dry Rub
- 3 Tablespoons Sea Salt
- 4 Tablespoons Black Peppercorns, freshly ground
- 4 Tablespoons Garlic Powder
- 8 Tablespoons Brown Sugar
- 4 Tablespoons Mustard Seed, ground
- 2 Tablespoons Honey
- 1 Tablespoon Mustard
- 1 Tablespoon Olive Oil
- Soak the wood chips in water at least an hour before starting up the grill.
- To get the grill started, put a drip pan filled with beer on one side of the grate, and the coals on the other. You will be cooking the birds over the drip pan.
- To flatten the birds:
- Cut out the spine,
- Wash it under cold running water,
- Blot dry using paper towels,
- Fold it open and push it flat,
- Stick in two steel skewers crosswise to keep it flat,
- Use your fingers to rub the dry rub on the skin and all the crevices. Make sure that you put some in the cavity of the chicken, too.
- Put the chicken skin side down, legs facing the coals over the drip pan and roast for a half an hour.
- Turn skin side up, legs facing away from the coals, and start putting the glaze on. Glaze every five minutes or so.
- You should be all done in an hour.
- If you have a small food processor, put everything in the bowl and mix thoroughly.
- If you don't have a small food processor, then put all ingredients in a non-reactive bowl and mix everything thoroughly. Break any lumps of brown sugar using the back of a spoon, or use your fingers.
- Use about 2 to 3 tablespoons of rub for every 2 pounds of chicken.
- Stir the glazing ingredients until you have a smooth sauce.
- Brush on all sides of the meat during the last half hour of smoking. Make sure you cover all corners and crevices!
- Repeat mopping every five or ten minutes or so in order to build up a nice and thick layer of shiny glaze.
- 4 baking potatoes
- 1 tablespoon Olive oil
- 1/2 teaspoon Sea Salt
- 1 tablespoon Fresh Rosemary, chopped
- 1/2 teaspoon Freshly cracked black pepper
- Cut the potatoes into even wedges, about 1 inch thick at their thickest point.
- Put the potatoes in a large bowl and add the remaining ingredients. Stir well to coat.
- Have the BBQ ready and roast the potatoes using the indirect method.
- They should be done in about an hour.