Dry-Rubbed Barbecue Chicken - Kalamazoo Outdoor Gourmet K500HB Use And Care Manual

Dry-Rubbed Barbecue Chicken

You can slave for hours making barbecued chicken at 230°F, or you can grill-roast this
quick version your guests will love. By butterflying the chicken and quickly roasting with
wood smoke at 500°F, you will have tender, juicy and flavorful chicken ready to serve in
just 35 minutes. By using a dry barbecue rub and no sauce, this chicken is also easier to
eat without making a mess.
Serves 8 to 12
1/2 cup Not-So-Basic Barbecue Rub
(recipe follows)
1/2 cup light-brown sugar
3 whole fryer chickens, butterflied (see
page 45 for instructions)
1 cup hickory wood chips, soaked
for 1 hour
Not-So-Basic Barbecue Rub
1/4 cup kosher salt
1/4 cup light-brown sugar
1/4 cup demerara or turbinado sugar
1 tablespoon smoked paprika
2 teaspoons ground cinnamon
1½ teaspoons chipotle chili powder
1½ teaspoons grated nutmeg
1 teaspoon ground allspice
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
1/4 teaspoon ground cloves
Combine all ingredients. Yields 1+ cup.
Store any extra in an air-tight container in
the refrigerator for up to 3 months.
Recipe by Russ Faulk for Kalamazoo
Outdoor Gourmet. Find more recipes
online at KalamazooGourmet.com
1.800.868.1699
Directions
Prepare the grill for indirect grilling at 500°F with wood smoke using
hickory chips (or your favorite wood variety).
Combine the Not-So-Basic Barbecue Rub and the brown sugar. Rub
onto both sides of the chickens.
Place the chickens flat on the grill in the indirect zone with the skin-sides
up. (If your grill is not as large as a Kalamazoo 900 Series, you will likely
need to cook the chickens only one or two at a time.)
Cook the chickens, without turning them over, until the internal
temperature of the thigh measures 165° to 175°F. On a Kalamazoo, this
should take only 35 minutes. Check the chickens after 20 minutes in case
they need to be rearranged on the cooking surface relative to the heat
source for more even cooking.
Remove the chickens from the grill and let rest for a few minutes.
Quarter and serve.
Variations on the Not-So-Basic Barbecue Rub This rub is a great
base for a variety of uses. For a more traditional barbecue flavor, add
brown sugar as I have for this chicken recipe. For a more pungent and
spicy approach, mix it with cracked black pepper. For East-meets-West
barbecue flavor, mix in equal parts Madras curry powder and brown
sugar.
The rub is also used in the Coffee-Rubbed Beef Back Ribs, the Hearty
Winter Chili, the Barbecue Shrimp Skewers with Peach Salsa and the
Creamed Corn Fresca all available online.
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