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Tuesday, March 29, 2011

Barbecued Dry-Rubbed Chicken

Another recipe from Cook's Country (best cooking magazine that exists). The first time I made this for my husband, he thought he'd died and gone to heaven. I am not a fan of fried or barbecued chicken (it's so hard to cook it just right: not over- or under-done), and my poor hubby with his Southern upbringing longs for the food of his youth.

Enter this recipe: if you follow it to the letter, you can't go wrong.  It'll be perfect every time.

Make sure you chill the meat for at
least a half hour and let the rub really
season the chicken.
You don't have to use chicken legs--I just
do because they're my kids' favorites and
they're CHEAP.
*My only word of caution is to make sure your grill is very clean before you start--there's enough oil in the chicken skin to cause flare-ups that can blacken each piece, you don't want to add to that problem by having a full grease pan or greasy grates.  Kohl's always has the best online sales and coupon codes--check out this sweet grill set for Father's Day!

Be sure to coat the chicken with your rub
under the skin--I cook with the skin on,
but then most of us discard the skin
when it's time to eat.


  1. I love your blog!!! I just made those springer rolls last night and now I'm addicted. I am going to make your pie crust next and then the crepes...yum! yum!!! Thank you for taking the time out of your busy schedule to keep this blog going. Ixchelle

  2. Thanks Ixchelle! Wow--you just made my day. Is this Ixchelle Waite, by any chance???

  3. Dang girl, your BBQ is clean. My kids will dig this! They love eating meat off the bone like cavemen.

  4. Hi Becca, this is Ixchelle Waite. You Rock the blog world girl!! Thank you.


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