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Barbecued Chicken Halves

Source of Recipe


Rick Myer






List of Ingredients



• Broiler-fryer chicken halves
  
• Vegetable oil
  
• Salt and pepper to taste, or all-purpose rub (recipe follows)
  
• Tangy Barbecue Sauce (recipe follows)
  






Instructions



1. Prepare the grill for the direct cooking method. Rinse the chicken thoroughly under cold running water and pat dry. Brush the chicken with vegetable oil and season generously with salt and pepper. (Alternatively, you may use 1 tablespoon of all-purpose rub for each chicken half, or more if desired.)
   
   
2. Close the top and bottom vents halfway and allow the grill to cool for 5 minutes.
   
   
3. Place the chicken on the grill, skin-side up. Place the cover on the grill and allow the chicken to cook for 10 minutes. Turn the chicken and cook 15 more minutes. Brush a generous amount of barbecue sauce on the chicken, turn and brush barbecue sauce on the skin side. Close the lid and cook for 5 more minutes.
   
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   ALL-PURPOSE RUB
   
   1/4 cup firmly packed brown sugar
   1/4 cup sweet paprika
   3 Tbsp black pepper
   3 Tbsp kosher salt
   1 Tbsp celery salt
   1 Tbsp celery seed
   1 Tbsp ground mustard
   1 Tbsp granulated garlic
   1 Tbsp onion powder
   1 tsp cayenne pepper
   
   Mix all of the ingredients well. Store the rub in an airtight container such as a canning jar or a ziplock storage bag.
   
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   TANGY BARBECUE SAUCE
   
   2 cups catsup
   The juice of 1/2 lemon (more, if desired)
   1/4 cup Worcestershire sauce
   1/2 cup firmly packed brown sugar
   1 Tbsp prepared mustard
   1 Tbsp Tabasco sauce
   
   Place all of the ingredients in a small saucepan and heat slowly to dissolve the sugar. Allow the mixture to cool. Store the sauce in the refrigerator for up to 10 days.