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Tuesday, March 29, 2011

Barbecued Dry-Rubbed Chicken

Another recipe from Cook's Country (best cooking magazine that exists). The first time I made this for my husband, he thought he'd died and gone to heaven. I am not a fan of fried or barbecued chicken (it's so hard to cook it just right: not over- or under-done), and my poor hubby with his Southern upbringing longs for the food of his youth.

Enter this recipe: if you follow it to the letter, you can't go wrong.  It'll be perfect every time.

Make sure you chill the meat for at
least a half hour and let the rub really
season the chicken.
You don't have to use chicken legs--I just
do because they're my kids' favorites and
they're CHEAP.
*My only word of caution is to make sure your grill is very clean before you start--there's enough oil in the chicken skin to cause flare-ups that can blacken each piece, you don't want to add to that problem by having a full grease pan or greasy grates.  Kohl's always has the best online sales and coupon codes--check out this sweet grill set for Father's Day!


Be sure to coat the chicken with your rub
under the skin--I cook with the skin on,
but then most of us discard the skin
when it's time to eat.

4 comments:

  1. I love your blog!!! I just made those springer rolls last night and now I'm addicted. I am going to make your pie crust next and then the crepes...yum! yum!!! Thank you for taking the time out of your busy schedule to keep this blog going. Ixchelle

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  2. Thanks Ixchelle! Wow--you just made my day. Is this Ixchelle Waite, by any chance???

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  3. Dang girl, your BBQ is clean. My kids will dig this! They love eating meat off the bone like cavemen.

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  4. Hi Becca, this is Ixchelle Waite. You Rock the blog world girl!! Thank you.

    ReplyDelete

Welcome to BexBox! I hope you enjoy using my recipe cards as much as I enjoy making them.