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Are you cooking for a crowd? This recipe will
be sure to please.
If you want to make this for your
family, just use the amount of chicken you need. The BBQ rub here will keep.
Just store in a jar in a dark place.
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Finger-Lickin' Saucy Chicken
12 broiler-fryer chicken halves
Rub:
2 T. salt
2 T. ground black pepper
1 T. cayenne pepper
1 T. paprika
2 T. garlic powder
2 T. dry mustard
3 C. barbecue sauce
Prepare grill; heat coals.
In jar with lid, place salt (if desired), black pepper, cayenne pepper, paprika,
garlic powder and dry mustard. Shake to mix well. Rub dry-seasoning mix
thoroughly on all sides of broiler-fryer chicken halves. Store any leftover rub.
Over medium-hot coals, place chicken bone side down on grill. Cover and cook 15
minutes, watching carefully to avoid flare ups. Turn halves over; cook 10 to 15
more minutes.
Baste generously with barbecue sauce. Continue to cook, basting and turning,
until chicken is browned and glazed and juices run clear when chicken is
pierced. Cut each half crosswise in half; diners will then have choice of white-
or dark-meat quarters.
Makes 24 servings.
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