The Chicken

This is the summer chicken that might be the best thing your bbq ever saw. The spice mixture, which becomes a dry rub for the chicken, is basically a mix of Lawry's seasoning salt and the following spices: cumin, paprika, garlic powder, chili powder, and cayenne. The ratio should be 2:1 (Lawry's salt to spices), and you can vary spice quotients to suit your taste. I usually go heavy on the cumin, garlic, and chili powder and lighter on the paprika and cayenne.

Spice mixture
Chicken (bone in mixed parts)
BBQ sauce of your choice

Liberally apply spice rub to chicken and allow to sit for 1/2 hr in fridge (either in a large plastic ziplock or a glass platter). Heat up your bbq. Cook chicken until almost done, then smear with bbq sauce and cook until completely done (I usually use a meat thermometer in the thickest piece and apply the sauce at around 155 degrees, then remove the chicken at 165. Once the meat is cooked, allow to sit for at least 15 mins before serving (this will keep in all the juices)…I know it's hard…but wait!

Eat the chicken.




Add a New Comment

tag your recipe!
Your recipe will appear automatically under one of the side menus by adding one or more of these tags:
appetizers breakfast breakfast-eggs desserts desserts-tips desserts-web drinks drinks-hot drinks-summer drinks-wine drinks-na meat-beef meat-pasta meat-pork meat-poultry meat-web salads-green salads-green salads-vegetable salads-bean salads-hearty salads-meat salads-dressings seafood sides-vegetable sides-starchy sides-bean sides-web soups soups-web meatless-beans meatless-pasta meatless-rice meatless-soups meatless-soy meatless-vegetable meatless-web
chinese indian italian korean mexican middle-eastern spanish tips
spring summer fall winter

To edit this wiki, make sure you are signed in and then click "edit" at the bottom of the page.

To create a link to another page, copy and paste this code into the editable window:

[[[page-title| Link Text]]]

If the final link appears in blue, you have correctly established a link.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License