Source: Nick LaMarsh
Servings: Makes abour 3/4 of a cup
Entered by: Nick LaMarsh

This recipe is a hit from the pit. Nick has used this recipe for many years to prepare BBQ/Smoked chicken. It pairs well with the BBQ Chicken Brine recipe, just reduce the salt by half in the rub if you brine your poultry.

Ingredients

  • 4 tbsp coarse sea salt
  • 2 tsp ground bay leaf
  • 1 tbsp ground peppercorn
  • 2-4 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp paprika
  • 2 tsp red chili flakes (optional)

Instructions

  1. 1
    Mix all ingredients in a bowl or shaker bottle with large holes. Apply to chicken by rubbing onto the skin and meat. Place in a bag or wrap tightly with plastic wrap and allow to rest 4 hours or overnight in the refrigerator. Place the chicken on the grill or BBQ grate and sear lightly then move to finish cooking with indirect heat at 375°F (190°C) until an internal temperature of 170°F or 76°C. Remove chicken from grill, cover and allow to rest for at least 10 minutes before serving.

Comments

No comments yet. Be the first to comment!