Rock Solid Poultry Rub
Comments:
In conjunction with today's topic on Flame Grilled Chicken, we offer a great recipe to apply to your poultry before it hits the grill. We hope you have a great summer
grilling outdoors!
- So, what are you waiting for? Combine the above DRY ingredients thoroughly in a glass, plastic or stainless steel bowl.
Set aside.
- Rinse and pat dry the chicken or parts.
 For a 3-4 pound chicken or chicken parts, take 3 tablespoons of dry rub and combine with sufficient amount of olive oil in a separate bowl so as to make a not-to-runny paste mixture. Too much oil and the spices will not stick properly and too little, the paste is too thick to apply. Use your judgment.
- Rub poultry on the outside and under the skin with the mixture. You will want the flavor both on and beneath the skin for great taste.
- Cook over a medium hot fire until the temperature in the thickest part of the meat reaches 160° without touching the bone.
- If you desire, move the meat to a cooler portion of the grill and then add your favorite barbecue sauce. Prepare for a great meal!
|
1/4 cup sweet paprika
