Use this dry rub and the homemade barbecue sauce on the previous page for the ultimate barbecue chicken dinner.
In a small dish, mix together the paprika, chili powder, garlic powder, cinnamon, salt, and pepper.
Place chicken in a zip-top bag or large glass bowl. Sprinkle the dry rub over it and mix well, coating all the pieces. Refrigerate for two hours.
Pour barbecue sauce over the chicken and toss to coat. Marinate in the fridge for at least 30 minutes and up to overnight.
Preheat a gas grill (or grill pan) to high heat and grease the grates with oil. When the grill reaches 375–450 degrees Fahrenheit, reduce the burners to low heat (see “Indirect cooking technique,” below).
Place chicken on the grill. Cook over low heat for about four minutes for cutlets and about eight to nine minutes for chicken on the bone. Flip and cook the second side until the chicken reaches an internal temperature of 160 degrees Fahrenheit.
Tips:
This recipe doubles easily.
Notes:
Indirect cooking technique: Some people prefer to turn off the burners directly below the chicken, leaving on only the adjacent or side burners (especially for cutlets and burgers, as they cook quickly and can dry out if overcooked). Cover the grill, keeping the side burners on high to maintain a temperature around 350 degrees Fahrenheit. Cook the chicken for five minutes, then flip and cook on the second for three more minutes, or until cooked through.
Description:
Photography and Styling by Chay Berger
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