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You are here: Home / Main Dishes / Grill / Barbecued Dry-Rubbed Chicken

March 7, 2014 By Emily 34 Comments

Barbecued Dry-Rubbed Chicken

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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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Barbecued Dry-Rubbed Chicken

Barbecue Dry Rubbed Chicken


★★★★★

5 from 4 reviews

  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hours 25 minutes
  • Yield: 7-10 pieces of chicken 1x
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Description

The magic of this incredibly delicious chicken is that the dry rub used to season the meat, also melts into a barbecue glaze on the grill.  


Ingredients

Scale
  • 3 tablespoons dark brown sugar
  • 2 teaspoons paprika
  • 1 and 1/2 teaspoons black pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • 3 pounds bone-in, skin-on chicken pieces (drumstick and thigh work best)

Instructions

  1. Combine all ingredients for the dry rub and divide evenly in two separate bowls. Set one bowl aside. Prepare the chicken by blotting dry with paper towels. Rub one bowl of seasoning under the skin and all over chicken pieces. Cover and refrigerate seasoned chicken pieces for at least 30 minutes or up to an hour.

  2. Preheat your grill and scrape clean. When the grill has reached a temperature of about 325 degrees,  oil the grate with a paper towel dipped in vegetable oil gripped with tongs.

  3. Place the chicken skin side down and grill over indirect heat (switch the burners off under the chicken if using gas) until the skin is crisp and well browned, turning occasionally. This should take about 15 to 20 minutes.

  4. Dredge the skin side of the chicken pieces in the second bowl of seasoning and return to the grill, skin side up. Grill, covered, until the internal temperature has reached 160 degrees for white meat, and 165 for dark, about 5 to 10 minutes more. The rub should melt and turn into a deeply colored glaze on the chicken. Remove, tent with foil for about 5 minutes, and serve.

Notes

Bone-in, skin-on chicken breast can also be used, just slice them in half crosswise with a sharp knife and proceed with the recipe as written.

Bulk recipe:

1 Heaping cup dark brown sugar, 4 Tablespoons paprika, 2 and 1/2 Tablespoons pepper, 2 Tablespoons dry mustard, 2 tablespoons onion powder, 2 tablespoons salt, 1 teaspoon or cayenne pepper (or ground chipotle).

  • Category: Dinner
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece of chicken
  • Calories: 275
  • Sugar: 2.8 g
  • Sodium: 304 mg
  • Fat: 21.7 g
  • Saturated Fat: 7.3 g
  • Carbohydrates: 3.4 g
  • Protein: 17 g
  • Cholesterol: 98 mg

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Related

Filed Under: Chicken, Fourth of July, Grill, Sunday dinner, Weeknight dinner Tagged With: Cayenne pepper, chicken, chili powder, mustard powder, onion, paprika

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Comments

  1. Lisa Belanger says

    January 13, 2016 at 12:11 pm

    I want to bake this, would that still be good?

    Reply
    • Emily says

      January 13, 2016 at 1:17 pm

      I think so…try it and let me know :0)

      Reply
  2. Lisa Belanger says

    January 13, 2016 at 1:44 pm

    I guess it cannot be bad! lol I will let you know!! 🙂 If it doesn’t
    come out right, I’ll throw some baby rays on it! ahahaha

    Reply
  3. mlddc says

    May 29, 2017 at 7:53 am

    Do you think this would work on boneless, skinless breast, using the same two step technique? I’m not a fan of the skin. Or would they dry out?

    Reply
    • Emily says

      May 29, 2017 at 11:14 pm

      I have not tried the rub with boneless skinless chicken breast myself. It probably will be drier that dark meat, but how much I can only guess. Try it and leave a comment- I bet others have had the same question! Now you’ve got me curious and I may have to try it myself :0)

      Reply
  4. Sofie says

    July 18, 2017 at 8:52 am

    Gas and charcoal grills operate in a very different way indeed, but the taste is a bit different as well. I would always go for charcoal grill to get the best taste 🙂

    Reply
    • Emily says

      July 25, 2017 at 8:29 am

      We used to have a charcoal grill and we loved it too! Thanks for sharing the tip Sofie :0)

      Reply
  5. Pam says

    July 26, 2017 at 10:21 pm

    Just made this tonight. Didn’t put as much pepper only used 1/2 tsp and cayenne just little more then an eighth of a tsp. It turned out great ! Only thing I would add would be some garlic powder. I might double the rub as well to really marinade it well cause it tastes so good. Other then that perfect! Indirect heat worked great at the very end we crisped up the skin for a couple minutes. I will definitely make it again !!!

    Reply
    • Emily says

      July 29, 2017 at 9:26 am

      Thanks for the fantastic feedback Pam! Great info~ I usually double the rub too (because we LOVE the taste so much). Glad to hear how well you enjoyed it :0)

      Reply
  6. Amanda says

    September 19, 2017 at 6:42 am

    Ooh! This looks so refreshing and DELICIOUS! I can’t wait to try it!

    Reply
    • Emily says

      September 19, 2017 at 8:48 am

      Thanks Amanda! You will not be disappointed, it’s extremely delicious :0)

      Reply
  7. jim says

    July 21, 2018 at 4:20 pm

    I rub the skinless breast down in olive oil, put the rub on and bake it at 400 degrees for 45 minutes turned out great

    Reply
    • Emily says

      July 29, 2018 at 9:31 pm

      Good to know; thanks for sharing Jim!

      Reply
  8. Shiloh says

    November 15, 2018 at 6:48 pm

    I love love love this chicken!!! It is delicious! I am doing this food for my 5th grade food campaign. I bet I will win it!

    ★★★★★

    Reply
    • Emily says

      November 19, 2018 at 7:37 am

      That is awesome Shiloh- Good luck!

      Reply
  9. Cheryl says

    May 26, 2019 at 5:34 pm

    Excellent recipe! Everyone loved it!

    ★★★★★

    Reply
  10. Poppy Teel says

    November 3, 2019 at 5:00 pm

    Do you use smoked paprika or sweet? Thanks!

    Reply
    • Emily says

      November 12, 2019 at 12:50 pm

      Hi Poppy, Either one will work in this recipe, but I like smoked the best!

      Reply
  11. Abby says

    December 5, 2019 at 11:23 pm

    My hubby loved these and asked for it again! We will definitely be repeating this in my house!
    Abby recently posted…Grill Microwave Oven Vs Convection Microwave OvenMy Profile

    Reply
  12. butcher delivery near me Brisbane says

    October 23, 2020 at 3:55 am

    Barbecue is a good activity if you have the right meat. Get a good quality meat straight from your trusted butcher shop.
    butcher delivery near me Brisbane recently posted…Hello world!My Profile

    Reply
  13. SmoQ says

    January 11, 2021 at 8:27 pm

    Barbecue Dry Rubbed Chicken is great! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe
    SmoQ recently posted…Best Pellet Grill [Smoker] Under $500 Reviews by Consumer Reports 2021My Profile

    ★★★★★

    Reply
    • Emily says

      January 14, 2021 at 2:51 pm

      You are very welcome, and thanks for the feedback and five-star rating! You rock!

      Reply
  14. Alex Jordan says

    January 13, 2021 at 12:52 pm

    I love this chicken!!! It is heavenly! I am doing this nourishment for my fifth grade food crusade. I wager I will win it!

    Reply
    • Emily says

      January 14, 2021 at 2:50 pm

      Awesome Alex; I’m curious what your star rating would be for this recipe. Let me know by clicking on the star of your choice in the comments box. You rock!

      Reply
  15. Alex Jordan says

    January 15, 2021 at 1:13 am

    with starts its amazing dear seriously

    ★★★★★

    Reply

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