Barbecued Rubbed Chicken

There is two basic ways of making barbecue chicken. The first way is to use a dry rub and the second is using a wet sauce. Both have their ways of being great and bad.  Both methods are very easy and simple but with dry rub you need to coat the chicken a second time or keep applying extra seasoning as you cook and with using a wet sauce the sauce either doesn't stick to the chicken or it will start to burn as it cooks. With this barbecue rubbed chicken recipe, you start by making a dry rub then turn it into a paste the will stick well to the chicken locking in the moisture and with caramelize into a glaze like you will get with the traditional dry rub. Check out the recipe at the bottom of the post.

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Combine the brown sugar and all of the spices in a mixing bowl, stir until thoroughly mixed.  

Add the lemon juice and olive oil, mix into a paste. 

Pat dry the chicken with a paper towel. Rub the rub on both sides of the chicken. Place on a sheet pan and cover and refrigerate for 30 minutes to 1 hour.

Turn your grill on high and cover for 15 minutes. Lower the heat to medium-medium/low and oil the grates. Place the chicken skin down and grill for 15-20 minutes, flipping chicken over half way and the chicken registers 160 degrees in the breast and 170 degrees in the thighs. Make sure to lower the temperature so the rub does not burn on to the chicken.

Place on a plate and cover lightly and let rest for 5 minutes. Serve.

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