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The Best Spicy Grilled Chicken Recipe

Ingredients

How to make it

  • Mix everything but the chicken together in a small bowl. Be sure to do a thorough job (I use a whisk), but keep your face away from the bowl; one whiff of that cayenne pepper and there will be more tears than the opening night of Steel Magnolias.
  • Sprinkle spice rub over both sides of chicken pieces, and rub it in
  • Arrange chicken pieces on waxed-paper-lined baking sheets. Cover chicken with more waxed paper and let stand at room temperature 1-2 hours.
  • Prepare barbecue (medium-high heat).
  • Be sure to oil or grease the grill itself before putting the chicken on.
  • Place chicken on grill, skin side down. Try to keep it away from the center of the grill where the heat is highest. (This will make the skin dark, which I like (but not charred).
  • If you don’t like slightly burnt skin, start with the skin side up.) Grill 20 minutes.
  • Turn chicken over. Grill until golden brown, about 20 more minutes.
  • The chicken should be done when its juices run clear and no red shows when it is cut at thigh bone. That being said, I usually check the temperature using a meat thermometer. The USDA says the temperature should be AT LEAST 165°F, measured at the thickest part of the chicken thigh and breast.
  • Serve it up and eat!

Reviews & Comments 4

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  • shibattou 12 years ago
    Sounds like a nice rub. I assume your cooking this "covered"?
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  • mrpiggy 12 years ago
    This sounds great. Thanks for sharing
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  • alma11 12 years ago
    I love everything this site has to offer, there are multiple contents in Gourmandia sites to choose from and the layout works really well for the theme. Many recipe instructions are easy to follow which caters to all sorts of cooks whether you’re an amateur or a professional .Thank you for creating such a wonderful and informative site.
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  • Good4U 12 years ago
    Nice Post! LOL I can't wade through the snow to the grill yet!!!
    I will keep the recipe for for a later date.:-)
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The Cook

efitobx Norfolk, VA

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