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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.
With the summer grilling season just starting to get going, it is time to uncover that grill and get cooking. This monterey chicken is a fantastic grilling recipe. The marinated glazes the chicken and leaves a great light char on both sides. Then gets topped with swiss cheese, grilled onions, bacon and the fresh pico de gallo puts a fantastic final touch to the chicken. The recipe will also work great in a 400 degree oven too if you done have access to a grill or the weather isn't playing fair with you.
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Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!
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April 2019
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