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
- 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.
- Grill chicken – Grill chicken (skin side down) until skin is well browned and crisp (15-20 min)
- 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)
- Rest – Transfer chicken to a plate, lightly tent with foil and let it rest for 5 minutes before serving.
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