Barbecued Dry-Rubbed Chicken

• Gluten free

• Meat

  • 3 lbs Chicken pieces, bone-in skin-on

• Produce

  • 1 tsp Onion powder

• Condiments

  • 1 tsp Mustard, dry

• Baking & Spices

  • 3 tbsp Brown sugar, dark
  • 1/4 tsp Cayenne pepper
  • 2 tsp Chili powder
  • 2 tsp Paprika
  • 1 1/2 tsp Pepper
  • 1 tsp Salt

Found on goldilockskitchen.com

Description

Ingredients

• 3 tablespoons dark brown sugar
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 1 and 1/2 teaspoons pepper
• 1 teaspoon dry mustard
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3 pounds bone-in, skin-on chicken pieces
• (breast pieces halved crosswise and drumstick and thigh separated)

Directions

• 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.
• Preheat your grill. Scrape clean and oil the grate. When the grill has reached a temperature of about 325 degrees, (low or medium low) its ready for the chicken pieces.
• Place the chicken skin side down and grill until the skin is crisp and well browned, turning occasionally. This should take about 15 to 20 minutes.
• 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 175 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.