Memphis Style Barbecue Dry-Rubbed Chicken

I love the smoky scent of a backyard BBQ. This weekend was the un-official start of summer and for us that meant just one thing – grilling! During the summer months we spend a lot of time in our backyard grilling and spending time with our family. When we found this dry rub recipe from Cook’s Country Magazine ( February/March 2010: Issue #31, page 22), that claims to keep the chicken extremely moist, tender and delicious we knew we had to give it a try — with a few modifications.

This Barbecued Dry-Rubbed Chicken reminded me of a Memphis style rub so followed the simple instructions. This had a very smoky and delicious flavor and was perfectly juicy just like the recipe described. Even with the addition of the cayenne pepper, it wasn’t very spicy. So if you want a spicier rub, I would increase the amount to more closely fit your personal tastes.

Pair this meal with a side of baked beans and skillet corn bread or other picnic side dishes like herbed potato salad and you will fall in love with BBQ grilled chicken all over again.

 If you try this recipe, let us know! Leave a comment below or tag us in your photo  at #Kitchen_Dreaming on Instagram or @KitchenDreaming on Twitter.  We’d LOVE to see your results!!

Barbecued Dry-Rubbed Chicken

 

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Prep time

60 mins

Cook time

30 mins

Total time

1 hour 30 mins

 

Author: Kitchen Dreaming

Serves: 6 servings

Ingredients

• 6 Tbsp sweet paprika
• 3 Tbs dark brown sugar
• 2 tsp chili powder
• 2 tsp smoked paprika
• 1½ tsp ground black pepper
• 1 tsp dry mustard
• 1 tsp onion powder
• 1 tsp salt
• ¼ tsp cayenne pepper , optional
• 3 lbs bone-in, skin on chicken pieces - any combination
• 2 tbsp yellow mustard
• ¼ cup white vinegar

Instructions

1. In a small bowl, combine brown sugar, chili powder, sweet paprika, smoked paprika, ground black pepper, dry mustard, onion powder, salt and cayenne (to taste) in small bowl. Transfer half of dry rub to shallow dish & reserve.
2. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and place in refrigerator, covered, for one hour.
3. Heat grill to medium-low heat. In a small bowl, whisk together the vinegar, mustard, and ½ teaspoon of salt.
4. Place the chicken on the grill bone-side down and grill, covered, turning occasionally,until cooked through, 30 to 40 minutes (removing the wings sooner).
5. Brush the chicken with the vinegar mixture and sprinkle with the remaining ¼ cup spice mixture. Serve with cornbread and baked beans, if desired.

3.3.3070

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