Ring of Fire Grilled Chicken

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This is the best non-fried chicken I have ever had; fried also belongs to AB. I couldn't find adobo powder so I looked online for homemade, though I forgot about AB's non-pepper requirement. Didn't matter, still great, will hunt for that adobo at a couple other mega-stores.

Update: I did find the adobo powder, bigger bottle than I thought to look for. Made it again with it and still, excellent tasting.

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good recipe, not too spicy just right. Couldn't find adobo powder without pepper but still seemed good with it. I cut back on the salt too (from 3/4 to 1/2 cup however it was still very salty to my tastes. I'll try it again with maybe a 1/3 cup on the salt brine. I did it on a propane grill (only used half my burners to have a colder side and it worked well.

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AMAZING!!! I was skeptical about the cocoa powder but truly brought the rub together! I am Indian and i love a spicy rub. This wasn't too spicy but VERY strong and very rich! This is probably the best recipie for chicken that i have tried (i have tried many! I know this sounds wierd but go generous with the cocoa powder, I accidently put twice the amount necessary and it turned out great! I reccomend a teensy bit less salt though!

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This is a very good recipe. My family, including my very picky 5 year old boy enjoyed it. The rub is very nice, the second time I made it I reduced the amount of curry and increased the paprika. I liked that a bit more but that is just a personal preference for me. The flavor as Alton created it is delicious as is.

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My wife said it was the best grilled chicken she's ever had. I really enjoyed cutting the bird up too! My kids didn't even ask for barbeque sauce. Don't do the salt in the brine by volume (as stated many times, do by weight and it's fine. I used a Weber gas grill and started on the front but left the back burners off and moved there as things required.

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I agree about the over-saltiness of the brine other reviewers mention, but that can be adjusted easily. The clear instructions about cutting up a chicken (leaving the ribs on the carcass overcame my life-long aversion to using whole friers. Moving it to a gas grill was easy (leave the middle burner off. The rub (w/o cocoa powder; not a mole fan was great, and is similar to a tandoori rub used in my favorite Andhra-style place in Bangalore. The recipe was clear and easy to follow, and I never got the feeling that the author had left out a key detail.

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followed all instructions, with the exception of using 1/3 c salt for the brine. Outcome was very tasty. I'll make this again.

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This is a great recipe. I've made it as is and like many say, too salty of a brine. Next time I made it, cut the salt down to 1/3 to 1/2 cup, replaced the honey with cane syrup, omitted cocoa powder, used New Mexico Chili powder plus some chipotle, and it came out great! Alton's rub is good, but there are a number of barbequey rubs that can be used to make it great. The brine and cooking process are the keys to this dish.

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The spice rub was delicious and I would have given it 5 stars except two reasons. Alton must have miscalculated the salt because I would say use around 1/2 cup or even less. Start at 1/3 cup first time though. When I weighed out 3.5 oz it was a little less than half a cup but even that was a tad salty. If your going by weight start at like 2.5 oz. Also, I didn't really understand the need for the ring of fire. I mean the pie plates makes sense but why not just stack all your coals to one side to get a two level fire. Make these two adjustments and this is definitely a 5 star dish.

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the chicken rub was really good i let mine sit on over night and you could taste it all through the chicken. now as for the grilling part don't walk away from the chicken it will burn to a crisp real fast i had to make this 2x because the 1st one burnt to the point we could not eat it it was cooked on a gas grill with 1 side turned off i was upset but i tried the recipe again.