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Dry-Rub Barbecued Chicken

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"Since young battery chickens are so bland today, they need to be either marinated or, as I learned at a barbecue competition in Huntsville, Alabama, seasoned with a spicy dry-rub before being grilled. (Even organic chickens, which may or may not have a bit more flavor, benefit from a dry-rub when being barbecued.) Indirect, slow cooking over fairly mild wood chips (not hickory) is the best way to produce optimum flavor and maintain the chicken's moistness, so be sure to use a drip pan and to push the coals as far to the edges of the grill as possible. The chicken is ready when, pricked with a fork, the juices run clear and are not in the least pink. For crisper skin, move the chicken directly over the coals during the final minutes of cooking."

List of Ingredients

◦ One 3- to 3 �-pound fryer chicken, cut into serving pieces
◦ 3 tablespoons Basic Dry-Rub Barbecue Mix (recipe follows)
◦ One good handful of apple or oak wood chips, soaked in water 30 minutes
◦ Vegetable oil for brushing


Recipe

Lightly rub the chicken pieces with the dry-rub mix, place in a large bowl, cover with plastic wrap, and refrigerate 4 to 5 hours or overnight.

Ignite a layer of charcoal briquets in an outdoor grill and let them burn till ashen (30 to 45 minutes). Push the hot coals to the sides of the grill, position a drip pan in the center, and sprinkle the wood chips over the coals. Place the grill rack about 6 inches from the coals and brush with oil.

Place the chicken pieces, skin side up, in the center of the grill, close the lid of the grill, open the vents, and cook about 20 minutes. Turn the chicken over, cover again, and cook till the juices run clear when the breasts and thighs are pierced with a fork and the chicken is tender, 20 to 25 minutes longer. Transfer the chicken to a platter and serve immediately.

Makes 4 to 6 servings






❧ Basic Dry-Rub Barbecue Mix

This dry-rub can be used on pork, beef, poultry, and even sturdy fish such as swordfish and salmon, and it's especially effective at sealing the juices of chicken. The mix can be stored up to about 3 months without losing its savor.

◦ � cup salt
◦ � cup firmly packed light brown sugar
◦ � cup freshly ground black pepper
◦ � cup hot paprika
◦ 1 tablespoon dry mustard
◦ 1 tablespoon freshly grated lemon zest
◦ 1 teaspoon garlic powder

In a bowl, combine all the ingredients, whisk till well blended, and store in a tightly covered jar till ready to use.

Makes about 2 cups