Barbecued Dry- Rubbed Chicken

3lbs. chicken pieces, breasts halved crosswise, legs and thighs

3 Tablespoons dark brown sugar

2 teaspoons chili powder

2 teaspoons paprika

1 1/2 teaspoons pepper

1 teaspoon dry mustard

1 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

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 refrigerate, covered, 30 minutes or up to 1 hour.

Grill chicken with chicken 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 a glaze and white meat registers 160 degrees and dark meat 175 degrees, 15- 20 minutes. Transfer chicken to platter, wrapped in foil, let stand for 5 minutes. Serve.

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