Best 4 Dry Rubbed Bbq Chicken Recipes
**Juicy and flavorful Dry Rubbed BBQ Chicken: A Taste of Summer**
Savor the smoky, succulent goodness of Dry Rubbed BBQ Chicken, a classic summer dish that tantalizes taste buds with its perfect balance of spices and tender, fall-off-the-bone meat. Indulge in three mouthwatering variations: Classic BBQ Chicken, Sweet and Spicy BBQ Chicken, and Chipotle BBQ Chicken. Each recipe offers a unique flavor journey, catering to diverse palates. Prepare to embark on a culinary adventure that will leave you craving more.
SMOKY DRY-RUBBED GRILLED CHICKEN WITH ALABAMA WHITE SAUCE
My mom's favorite barbecue sauce is Alabama white sauce, and it's ideal to serve with my spice-rubbed grilled chicken. The chicken halves are cooked first low and slow over indirect heat to infuse that smoky flavor from the grill into the meat. After a quick char over the flames at the end, the chicken is juicy, tender, and oh so good.
Provided by Kardea Brown
Categories main-dish
Time 1h40m
Yield 2 to 4 servings
Number Of Ingredients 21
Steps:
- For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves.
- Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit.
- Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side.
- For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl.
- Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
SPICE-RUBBED CHICKEN LEG QUARTERS
When it's too cold outside to barbecue, I drum this up in the oven for family gatherings! The dry-rub barbecue has so much flavor versus using the sauce. And when you make your own dry rub, you'll never buy it in the store again. This is a must-try, family-favorite dry rub.
Provided by Tiffany
Categories Baked and Roasted Chicken
Time 3h40m
Yield 10
Number Of Ingredients 15
Steps:
- Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
- Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
- Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
- Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
- Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
- Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
- Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
- Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 499.9 calories, Carbohydrate 18.6 g, Cholesterol 188.4 mg, Fat 28 g, Fiber 0.9 g, Protein 41.9 g, SaturatedFat 7.8 g, Sodium 4057.4 mg
DRY RUB FOR RIBS OR CHICKEN
Use this delicious rub on ribs or chicken. Rub into ribs or chicken and refrigerate overnight.
Provided by Love to cook
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 1755.8 mg, Sugar 28.2 g
ALL-AMERICAN BBQ RUBBED CHICKEN
Dinner's ready in just 35 minutes! Serve your family with this spicy grilled chicken - a great summertime gift.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Using hands, gently loosen skin on chicken, forming pocket between meat and skin. In small bowl, mix remaining ingredients. Spread half of rub under skin on chicken. Spread remaining rub on top, bottom and sides of chicken.
- Carefully brush oil on grill rack. Place chicken, skin sides up, on grill over medium heat. Cover grill; cook 25 minutes, turning once, until juice of chicken is clear when thickest part is cut to bone (165°F).
Nutrition Facts : Calories 470, Carbohydrate 6 g, Cholesterol 175 mg, Fat 3, Fiber 1 g, Protein 64 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 4 g, TransFat 0 g
Tips:
- Choose the right chicken: For the best results, use a whole chicken or chicken breasts that are bone-in and skin-on. This will help the chicken stay moist and flavorful during cooking.
- Make sure the chicken is dry: Pat the chicken dry with paper towels before seasoning it. This will help the dry rub adhere to the chicken and create a more flavorful crust.
- Use a generous amount of dry rub: Don't be afraid to use a lot of dry rub. The more rub you use, the more flavor the chicken will have. However, make sure the chicken is still covered in rub, but not caked in it.
- Let the chicken rest: After you've seasoned the chicken, let it rest for at least 30 minutes before cooking. This will allow the rub to penetrate the chicken and create a more flavorful crust.
- Cook the chicken over indirect heat: If you're grilling the chicken, cook it over indirect heat. This will help prevent the chicken from drying out. If you're cooking the chicken in the oven, roast it at a low temperature (325 degrees Fahrenheit) until the chicken is cooked through.
- Use a meat thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken (without touching bone) and cook until the internal temperature reaches 165 degrees Fahrenheit.
Conclusion:
Dry-rubbed BBQ chicken is a delicious and easy-to-make dish that's perfect for any occasion. With just a few simple ingredients and a little time, you can create a flavorful and juicy chicken that everyone will love. So next time you're looking for a delicious and easy meal, give dry-rubbed BBQ chicken a try.
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