Barbecued Dry-Rubbed Chicken
by RoryA dry rub is simply a a mixture of dry ingredients (herbs, spices, etc.) used to rub on meat prior to cooking to add flavor. This recipe for dry-rubbed chicken uses a blend of spices, salt, and a kick of cayenne pepper to create a flavorful and spicy rub.
Barbecued Dry-Rubbed Chicken
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Category
Meats & Barbecue
Ingredients
3 Tbsp. Dark Brown Sugar
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2 tsp. Chili Powder, Medium
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2 tsp. Paprika, Premium Grade
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1 1/2 tsp. Black Pepper, Coarse Ground
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1 tsp. Mustard, Yellow Ground
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1 tsp. Onion, Powdered
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1 tsp. Sea Salt, Fine
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1/4 tsp. Cayenne Chile, Powder
3 lbs. Bone-In, Skin-On Chicken Pieces (Breasts Halved Crosswise, Leg Quarters Separated into Thighs and Drumsticks are All Fine)
Directions
Combine the dry ingredients (brown sugar, chili powder, paprika, pepper, mustard, onion powder, salt, and cayenne) in a bowl. Mix with a fork to blend. Transfer half of dry rub to shallow dish for later use.
Rinse chicken pieces briefly in cool water; dry with paper towels. With unreserved rub, coat the chicken pieces over and under skin. Transfer chicken pieces to plate and refrigerate, covered, 30 min (or up to 1 hour).
Prepare grill for cooking on high heat, with all burners on high, grill covered, for 15 min. Once grill is blisteringly hot, turn all burners to medium-low. Scrape and oil the heated cooking grate.
Arrange chicken, skin side down, on the grate and grill until skin is well browned and crisp, 15 to 20 min. Remove from grill momentarily.
Lightly coat skin side of chicken with reserved spice rub and return pieces to the grill, skin side up. Continue to grill the chicken pieces, covered, until rub coating has melted into a glaze and white meat registers 160 degrees (and dark meat 175 degrees), about another 15 to 20 min.
Transfer grilled chicken to a large serving platter. "Tent" the platter with foil, and let rest 5 min while juices redistribute in the meat, then serve.
Recipe Note
For a bit of smoky flavor, substitute Paprika, Smoked Sweet for the Paprika, Premium Grade in this recipe.