Thursday, May 25, 2017

Dry Rub Fo Yo Chicken


2 tablespoons non-iodized salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground thyme

1 teaspoon rubbed sage
1 teaspoon paprika
1 teaspoon black pepper
2 whole chickens, skin removed and separated into white and dark meat parts
2 cups Stonewall Barbecue Sauce, 
recipe follows
Stonewall Barbecue Sauce:
1/2 cup butter
1/2 cup cider vinegar
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup Worcestershire sauce
1 tablespoon hot sauce

Preheat a grill to medium heat. 

Place dark meat on the grill first because it has a longer cooking time than white meat. Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer. When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat. Save any leftover sauce for dipping.
Stonewall Barbecue Sauce:

Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken.

No comments: