Nothing says summer like barbecue, right? Some of you new to our site may not know that we make our own barbecue spice blend here at Hungry Fan®. We came up with it as a super easy way to make delicious game day recipes that your friends will be asking you for for months! This summer, we’ve souped up our BBQ game a bit with this delicious dish made with 1/2 a packet of our blend. It’s crazy tasty and there’s enough in one pouch to make this twice! (And trust us, you’ll wanna…).

Recommended Products For This Recipe: 👉Hungry Fan BBQ Spice Rub, Lodge Cast Iron Dutch Oven 


  • 1 (3-4 pound) fryer chicken
  • 1 stick of salted butter
  • 1/2 packet (1 ounce) of Hungry Fan Organic BBQ blend
  • 1 large sweet onion, chopped
  • 1-2 lemons, sliced into wedges
  • Canola or olive oil
  • 4 cups chicken stock
  • 4 cups dry white wine
  • Salt & Pepper


  1. Pat bird dry and then rub with butter and 1/2 packet of Hungry Fan Organic BBQ blend.
  2. Fill birds cavity with chopped onions and lemons.
  3. Fill a Dutch oven with just enough oil to cover the bottom evenly. Turn stove top burner to high and sear each side of the fryer bird (approximately 4 minutes per side). Remove from heat.
  4. Add 50/50 chicken stock & dry white wine to the Dutch oven until 1” of the bird is submerged.
  5. Cover and bake at 350 degrees F for 1 hour, flipping the bird once, halfway through.
  6. Once the chicken is done baking, remove it from the Dutch oven to rest. Then reduce cooking liquid by half in a medium sized skillet, adding a knob of butter for body as needed.
  7. Plate chicken on a platter, then drizzle the reduced sauce on top. Garnish with a sprinkle of salt, pepper and raw onions. (We also added some lime wedges for good measure).

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