Chick Farm Recipe Collection
Barbecued Dry-Rubbed Chicken
This mildly spicy dry rub melts into a flavorful glaze. For a spicier rub, increase the chili powder to as much as 2 teaspoons and the black pepper to as much as 1 1/2 teaspoons. For even more kick, add 1/4 teaspoon of cayenne pepper.
3 tbs dark brown sugar
1/2 tsp chili powder
1 1/2 tsp paprika
1/2 tsp black pepper
1 tsp dry mustard
1 tsp onion powder
1 tsp salt
3 lbs bone-in skin-on chicken pieces
Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, and salt in small bowl. Transfer half of dry rub to shallow dish and reserve.
Cut chicken breasts in half crosswise and separate leg quarters into thighs and drumsticks. Pat chicken dry with paper towels and coat over and under skin with unreserved rub. Transfer to plate and refrigerate, covered, 30 minutes or up to 1 hour.
Heat all burners on high, covered, for 15 minutes. Turn all burners to medium-low. (For charcoal grill, open bottom vent on grill. Light about 50 coals; when they are covered with fine gray ash, spread evenly over bottom of grill. Set cooking grate in place and heat, covered, with lid vent open completely, for 5 minutes.) Scrape and oil cooking grate. Arrange chicken on cooking grate, skin side down, and grill until skin is well-browned and crisp, 15 to 20 minutes.
Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, until rub has melted into glaze and white meat registers 160 degrees and dark meat 175 degrees, 15 to 20 minutes. Transfer chicken to platter, tent with foil, and let rest 5 minutes. Serve.
Yields: 4 to 6 Servings
Adapted from Cook's Country magazine