One taste and you’ll agree: Barbecued Dry Rubbed Chicken Is The Best Grilled Chicken Ever.
It’s truly incredible chicken. Rubbing meat with spices is an excellent way to season meat for the grill. But then you miss out on the sticky, savory glaze that screams ‘barbecue’. Basting your meat with barbecue sauce gives you that great glaze and sticky fingers, but the glaze doesn’t have time to really penetrate and season the meat. With this recipe you get the best of both worlds! It’s mmm mmm good, and I don’t think I’ll ever buy a bottle of store bought barbecue sauce again.
Grilling Takes Practice, Here’s what I’ve learned about using Charcoal and Gas.
Back in the day whenever I tried grilling, epic fails resulted every time. I have stomped and thrown fits and seriously wanted to throw our grill on some train tracks somewhere. I would follow the recipe instructions exactly~ and end up with black lumps of coal for food. So for the longest time I relegated all the grilling to my husband. Eventually I graduated from the school of hard knocks and ended up with a whole plate full of YUM! Like anything else, it just took practice :0)
Don’t make these Charcoal Grilling mistakes:
- Learning to use a chimney starter really helped me out, like this Weber Charcoal Chimney Starter from Amazon.
- Once your coals are hot and placed inside your grill, move them to one side if you need indirect heat to cook your chicken (like for this recipe).
- Scrape your grill clean and brush it with oil -best done with a paper towel soaked in vegetable oil and held with tongs.
- Cuts of meat with bone included (like this recipe for Barbecued Dry Rubbed Chicken) must be cooked over INDIRECT HEAT, so place these types of meat on the grill over a spot with no coals.
- Boneless meats can be cooked over DIRECT HEAT, so you don’t need to worry about piling your hot charcoals to one side, place meats on the grate right over hot coals.
- Use a simple food thermometer to check the temp of your meats- it’s foolproof.
Don’t Make these Gas Grilling Mistakes:
- Preheat your grill super hot and clean off the char left behind with a metal grill brush. Then turn the burners to low and wait a few minutes for the temps to come down before cooking your food.
- Once the grill has reached cooking temps, (like around 350° F) dip a paper towel in oil, grab it with some tongs and oil your grill so your food doesn’t stick.
- Use a food thermometer to check your meats; repeat from above- it’s failproof!
- Stay by the grill and check your food. Don’t even multi-task; just don’t.
Every delicious bite is well worth the effort to learn your grill and have Barbecued Dry-Rubbed Chicken on your dinner plate tonight! I hope you enjoy this recipe as much as I do. Please let me know how it goes, I always love feedback! Tag me on instagram @TheGoldilocksKitchen if you make this incredible recipe. I love to see!
This recipe inspired from one found on Cooks Country.
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