You're bound to enjoy this take on a traditional Southern recipe; it's one I've been playing with for years.
Ingredients
| Spice Rub | |
| 2 t. onion powder | 1 t. fresh ground pepper |
| 2 t. garlic powder | ¼ t. cayenne pepper |
| 1 T. paprika | ¼ t. ground thyme |
| 1 t. seasoned salt | 1 t. lemon pepper |
| 2 T. kosher salt | |
| 1 whole chicken cut up in 12 pieces (no back) | 8 T. melted butter |
| ¼ c. olive oil | 2 T. Italian parsley, chopped |
Preparation
1. Combine dry rub ingredients in small bowl. Set aside.
2. Buy chicken pieces already cut up, or cut up a whole chicken if you’re handy with a knife. Separate the wing part from the wing drumette and remove the little bony wing piece at the end. Cut the half breasts in half again so there are 4 breast pieces.
3. Rinse and carefully dry chicken pieces with paper towels. (Starting with dry chicken ensures a crispy skin and better spice coverage.)
4. Toss chicken with olive oil in a large mixing bowl. Sprinkle dry rub over chicken and work into all pieces. Do this up to 1 hour ahead.
5. Set gas grill on low (or wait until charcoals are white and starting to cool). You don’t want the grill to be too hot. If you’re getting flare-ups, it’s too hot.
6. Place chicken pieces skin side up on grill and cover for 15 minutes. Watch grill carefully to make sure there are no flare-ups.
7. After 15 minutes, brush skin side with melted butter and turn skin side down. Cover and cook for 15 minutes. Brush meat side with butter and turn. Repeat every 10 minutes until butter is gone.
8. Total grill time should be about 60-75 minutes on low heat. Check for doneness with an instant thermometer reading 165°F in the thickest piece of chicken. Skin should be brown, savory and super crispy. Arrange on a serving platter and sprinkle with Italian parsley.
9. Arrange on a serving platter and sprinkle with Italian parsley.
Serves 5.
Nutritional Information: Calories: 300; Fat: 30g; Cholesterol: 65mg; Sodium: 1870mg; Total Carbohydrates: 3g; Dietary Fiber: 1g; Sugars: 0g; Protein: 6g.
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