Grilled Chicken (Made With Dry Rub)
Created by SwissMiss on February 4, 2016
- Servings: 5
- Prep Time: 2h
- Cook Time: 20-25m
- Recipe #22763
Ingredients
- 1 1/2 pounds bone-in skin-on chicken thighs
- 1 1/2 pounds skin-on chicken legs
- FOR THE DR RUB
- 3 tablespoons dark brown sugar
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon ground pepper
- 1 teaspoon dry mustard powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
How to Make
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Step 1: Combine all ingredients for the dry rub and divide evenly in two separate bowls. Set one bowl aside. Using your hands, rub the other bowl of seasoning all over chicken pieces and under the skin.
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Step 2: Cover and refrigerate seasoned chicken pieces for at least 2 hours.
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Step 3: When you ready to grill, preheat your grill. Scrape clean and oil the grate. When the grill has reached a temperature of about 325 degrees, (low or medium low) it's ready for the chicken pieces. (Each grill is different, whether you use charcoal or gas, allow the grill to cool down for 20 minutes after preheating to come to the proper low temperature.
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Step 4: Place the chicken skin side down and grill until the skin is crisp and well browned, about 20-25 minutes.
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Step 5: Dredge the skin side of the partially cooked 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. The rub will melt and turn into glaze on the chicken. Remove, tent with foil for about 5 minutes, and serve.
Nutritional Facts
- Serving Size: 1 (357.8 g)
- Calories 581.6
- Total Fat - 32.3 g
- Saturated Fat - 8.6 g
- Cholesterol - 574.9 mg
- Sodium - 867.6 mg
- Total Carbohydrate - 12.2 g
- Dietary Fiber - 1.2 g
- Sugars - 9.7 g
- Protein - 58.3 g
- Calcium - 42.4 mg
- Iron - 6 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.2 mg