Thursday, October 4, 2012

Cook’s Country Barbequed Dry-Rub Chicken

Cook’s Country Barbequed Dry-Rub Chicken

(serves 4-6)
3 Tbs dark brown sugar 
2 tsp chili powder 
2 tsp paprika 
1 1/2 tsp pepper 
1 tsp dry mustard 
1 tsp onion powder 
1 tsp salt 
1/4 tsp cayenne pepper
3 lbs bone-in, skin on chicken pieces

  1. Rub chicken – Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt and cayenne in small bowl. Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and place in refrigerator, covered, for one hour.

  1. Grill chicken – Grill chicken (skin side down) until skin is well browned and crisp (15-20 min)

  1. Dredge chicken – Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, for 15-20 min (until rub has melted into a glaze)

  1. Rest – Transfer chicken to a plate, lightly tent with foil and let it rest for 5 minutes before serving.

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