Combine above ingredients in a small glass dish.
To prepare chicken I usually cut the back bone out of a chicken and splay the chicken open and flat. Rinse chicken well then pat dry. Starting with the chicken breast side up, sprinkle about half of the rub on every part of the chicken taking time to open the wing and leg areas getting the rub to all of these tough to find areas. Flip chicken over and repeat to the now opened area of the chicken.
Grill chicken using indirect method using a lower temperature on your center burner and higher temp on the outside burners. Place chicken on center burner breast side up. Grill for about 30 minutes. If using a oven thermometer, try to temp somewhere around 350-375 degrees. Turn chicken carefully and cook about 20-25 minutes more. Cook until juices run clear from thigh area or when chicken has an internal temperature of about 175 deg. Remove from grill, cover with foil and let sit for about 10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1 (14%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 403.8mg||14 %|
|Potassium 41.1mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 0.9g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7
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