Barbecued Dry Rubbed Chicken Recipesource: American Test Kitchen
Ingredients: Serve 4 to 6
3 tablespoons packed dark brown sugar
2 teaspoons chili powder
2 teaspoons paprika
1 ½ teaspoons pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon cayenne pepper
3 pounds bone in chicken pieces (breasts, thighs, and drumsticks, or mix, breasts cut in half), trimmed
Combine sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt, and cayenne in bowl. Transfer half of dry rub to shallow dish; set aside. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and refrigerate, covered, for at least 30 minutes or up to 1 hour.
FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium low.
Clean and oil cooking grate. Arrange chicken skin side down and grill until skin is well browned and crisp, 15 to 20 minutes.
Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, until rub has melted into glaze and breasts register 160 degrees and thighs/ drumsticks register 175 degrees, 15 to 20 minutes longer. Transfer chicken to platter, tent with aluminum foil, and let rest for 5 minutes. Serve. End.