How I Make Brooks BBQ Chicken at Home
So, I got new floor sweepers. They were supposed to be my outdoor cleaning champions, but guess what? These little rebels keep sneaking inside. And not only that, they’re failing at their one job! Instead of cleaning up dirt, they’re out here vacuuming the cat’s food and random items that should absolutely not be swept up.
I was hoping to share these sweepers with you today, but I can’t recommend them. Instead, I’m going to share something actually worth your time: an incredible BBQ chicken recipe that’s famous in upstate New York. Trust me, this is the kind of recipe that gets people lining up out the door. Let’s dive in!
Grill Choice: The Traeger Conundrum
First, we need to pick our cooking method. Today, I’m using my Traeger grill. Now, I have a bit of a love-hate relationship with this grill. I don’t adore it, but there’s one thing I can’t deny: these Traeger pellets are pure magic. They’re a blend of maple and cherry, creating the best smoke flavor ever. You simply cannot beat them. If you’re looking to infuse your chicken with that rich, smoky goodness, these pellets are where it’s at.
The Legendary Upstate NY Chicken BBQ Recipe
Now, let’s talk about the real star: the BBQ chicken recipe. This isn’t just any BBQ chicken—this is the recipe that’s synonymous with upstate New York, famously served at Brooks BBQ in Oneonta since 1965. They’ve been grilling up their legendary chicken over charcoal for decades. If you’ve got a charcoal setup, go for it! It’ll give you that authentic flavor. But don’t worry, if you’re using a gas grill or pellet grill, this recipe still works like a charm.
Fun fact: the marinade for this chicken was developed by Robert C. Baker, a poultry scientist from Cornell University—the same guy who invented the chicken nugget. Talk about a legacy, right? His recipe has stood the test of time, and I’m about to show you why.inar dapibus leo.
Here is the link to his information bulletin , BBQ chicken and other meats
Tools of the Trade: Let’s Talk Clean Grills
Before we get into the juicy details of the recipe, let’s talk grill prep. A clean grill is essential for this chicken. So, I grabbed a BBQ Daddy, which is a game-changer for grill cleaning. You wet the brush before you scrub, and it’s hands down the easiest and most effective way I’ve found to get your grill spotless. Trust me, you’ll want a squeaky-clean grill for this one.
The Famous Marinade: Simplicity at Its Finest
Now, on to the marinade. This is where the magic happens. Here’s what you’ll need:
- 2 cups of vinegar – The tangy base that makes this marinade unique.
- 1 cup of neutral oil – I’m using Chosen Foods Avocado Oil, and let me tell you why: when 22 different avocado oils were tested by an impartial lab, only 2 of them were found to be 100% pure and not oxidized—and Chosen Foods was one of them. It also has a high smoke point and neutral taste, making it perfect for this recipe.
- 1 tablespoon of poultry seasoning – The original recipe calls for this, and it’s great. But if you really want to level up, I suggest trying Dan-O’s Seasoning. It’s the perfect blend for chicken—or honestly, anything that’s not dessert.
- 1 egg – Here’s a little science for you: egg yolks contain lecithin, which helps emulsify the oil and vinegar. Meanwhile, the albumin in the egg white helps the marinade stick to the chicken. So, adding an egg to your poultry marinades? A game-changer. Don’t forget this tip!
This marinade does double duty—it works as both a marinade and a brine. I recommend letting your chicken marinate for at least 4 hours, but if you’ve got the time (and patience), go for overnight or even 48 hours. If you go beyond 48 hours with the chicken it starts to dry out- so 24 hours is probably the sweet spot.
Grilling Like a Pro
Here’s how I cooked mine: I set my grill to super smoke (around 250°F) for 20 minutes to let the chicken absorb that wonderful smokiness. Then, I turned the heat up to 375°F for 30 minutes. Finally, I cranked it to 400°F for the last 5 minutes to get that crispy, beautifully browned skin. The key is cooking the inside nice and slow while giving the skin that perfect char at the end.
You’re aiming for an internal temperature of 165-180°F. At Brooks BBQ, they use giant paintbrushes to fling the marinade onto the chicken and the grill, creating this amazing sizzle and flavor infusion. My grill isn’t 38 feet long like theirs, so I went with a silicone brush instead. It’s got different bristles to hold on to more marinade, and the design is genius—it’s arched, so the bristles never touch your countertop. Smart, right?
Extra Marinade, Extra Love
This recipe makes enough marinade for 12-15 chicken thighs. If you don’t have that much chicken, no worries—you can freeze the marinade for future use. And, thanks to vinegar’s natural antimicrobial properties, it also keeps in the fridge for a good while. So go ahead, make extra, and save yourself some work next time!
Why This Chicken is a Crowd Favorite
Trust me, once you try this recipe, you’ll understand why people line up out the door for it. The marinade is tangy, savory, and slightly smoky, and the chicken comes out juicy with the perfect amount of char. Whether you’re feeding a crowd or just treating yourself, this is the kind of BBQ chicken that leaves everyone coming back for seconds (and thirds!).
So, ready to give it a try? Fire up that grill, grab your ingredients, and let’s get cooking! Happy grilling, and may your BBQ chicken dreams come true!
Brooks Chicken BBQ
Equipment
- Mixing Bowl To mix or blend ingredients
- Whisk For combining ingredients in the mixing bowl
- Basting Brush To apply extra marinade while cooking
- Meat Thermometer To check the internal temperature of the chicken (165-180 degrees F)
- Traeger Grill or Wood Pellet Grill To smoke and cook the chicken in different temperature stages.
- Tongs or Grill Spatula For flipping the chicken while grilling or smoking.
Ingredients
- 12-15 chicken thighs
- 2 cups apple cider vinegar
- 1 cup chosen foods Avocado oil
- 1 tbsp Dan-Os original seasoning +2 tbsp salt
- OR
- 3 tbsp salt + 1 tbsp poultry seasoning
- 1 egg
- 1 tsp pepper
Instructions
- Place all ingredients in a mixing bowl or blender and whisk or blend til combined.
- Combine chicken and marinade and marinate overnight or for at least 4 hours
- Grill, smoke, or bake using your desired method until the thighs reach an internal temperature of 165-180 degrees and the skin is dark brown. Baste with extra marinade while cooking if desired- but especially if you only marinated them for 4 hours.
The Traeger grill method that I used:
- Preheat your Traeger or wood pellet grill to 200 F for 15 minutes. Place the seasoned chicken thighs directly on the grate (skin-side up) and smoke for 20 minutes using super smoke. Retain the remaining marinade for final basting in the last step.
- Next, turn up the temperature to 375 F and smoke the chicken for an additional 30 minutes.
- Finally, increase the temperature to 400 F. Baste the chicken skin with the remaining marinade and flip the chicken skin-side down. Smoke for 5 minutes, or until the skin is fully browned and the chicken's internal temperature reaches 165-180 degrees F.