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.

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

Directions:
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.


AmandaCarrAmandaCarr

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