How to make it

  • 1. In gallon-size zipper-lock plastic bag, dissolve sugar and salt in 1 quart water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 1/2 hours.
  • 2. Light 5 quarts charcoal (one chimney starter heaped full) and allow to burn until flames have died down and all charcoal is covered with a layer of fine gray ash. Build two-level fire by stacking half of the hot coals on one side of grill to within 3 inches or so of grill rack for medium-hot fire. Arrange remaining coals in single layer on other side of grill for medium-low fire. Return grill rack to position; cover grill and let rack heat 5 minutes.
  • 3. Meanwhile, remove chicken from brine, dry thoroughly with paper towels, and season with pepper. Mix rub ingredients in a small bowl. Set aside.
  • 4. Cook chicken, uncovered, over medium-hot fire, extinguishing any flames with squirt bottle, until seared, about 1 to 2 minutes on each side. Move chicken to medium-low fire; continue to grill uncovered, turning occasionally, until chicken is dark and almost fully cooked, 8 to 12 minutes for thighs, 12 to 16 minutes for whole legs. Brush the spice rub on both sides of each piece. Continue to grill chicken, brushing with remaining rub, until fully cooked, about 4 minutes more. Transfer to serving platter. Serve warm or at room temperature.

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  • 22566 10 years ago
    You sure did'nt rub that chick the wrong way.

    This recipe explodes with great flavor over smothering heat.

    I like the sound of the spices in the rub recipe.

    Let the grillin' begin.

    Thank-you for this very nice recipe.

    Kind Regards

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