BBQ Dry-Rubbed Chicken

Tonight I made this recipe for Barbecued Dry-Rubbed Chicken from Cook's Country magazine. The recipe can be viewed here for free. I used boneless skinless chicken breasts and this still came out great. I will definitely make this again! I would like to try this rub on other poultry- and even something baked, not grilled. Definitely adding this to the Master List.

BBQ Dry-Rub Chicken

(serves 4-6)

3 T dark brown sugar
2 t chili powder
2 t paprika
1 ½ tsp pepper
1 tsp dry mustard
1 tsp onion powder
1 tsp salt
¼ tsp cayenne pepper

3 lbs bone-in, skin on chicken pieces

1. Rub chicken – Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt and cayenne in small bowl. Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and place in refrigerator, covered, for one hour.
2. Grill chicken – Grill chicken (skin side down) until skin is well browned and crisp (15-20 min)
3. Dredge chicken – Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, for 15-20 min (until rub has melted into a glaze)
4. Rest – Transfer chicken to a plate, lightly tent with foil and let it rest for 5 minutes before serving.