Ingredients
Spice Rub:
- 1 tablespoon brown sugar
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 1/2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon salt
- 2 teaspoons freshly ground black pepper
- 3 pounds bone-in chicken thighs
BBQ Sauce:
- 1/2 cup barbeque sauce
- 1 teaspoon freshly chopped garlic
- 1 tablespoon spicy brown mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
Grilled Squash:
- 4 yellow squash, sliced lengthwise in 1/2
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Directions
In a small bowl add all of the spice rub ingredients. Stir together with a fork until well blended. Reserve 3 tablespoons of the rub for the Grilled Brisket recipe. Sprinkle the remaining spice rub over the chicken parts until well coated.
Preheat a grill pan over medium-high heat. Add the chicken and cook for 8 to 10 minutes per side. If using an outdoor grill, heat the grill on low. Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine. Bring to a simmer over low heat and let cook for 5 minutes. Reserve 2 tablespoons of sauce for Round 2 Recipe: Barbeque Chicken Salad.
Brush the chicken with the barbeque sauce. Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes. Let rest for 5 minutes before serving. Reserve 2 thighs for Round 2 Recipe: Barbeque Chicken Salad. Arrange the chicken on a serving platter and keep warm.
Brush the squash with the canola oil and sprinkle with salt and pepper. Put on the grill and cook for 3 to 4 minutes per side over direct heat. Remove from the grill to a cutting board and cut into 1/2-inch thick slices. Transfer to a serving bowl and serve with the chicken.
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By Chef #1564660
Berlin, MA
on October 21, 2012
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my family loved it1
By rainydaywriter1
Michigan
on May 30, 2012
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Fantastic!
I let the rub sit on the chicken for about half an hour while I putzed around the kitchen getting things together, and then sprayed a cast iron stove top grill top and bbq'd the chicken indoors. I was worried the sauce part tasted rather vinegar-y, but went with it, and I'm so glad I did. After cooking, it's not vinegary at all.
No leftovers for the chicken salad recipe, haha, so I'm saving the rest of the rub for the next time I grill! Next time though, I will put the rubbed chicken in the fridge and let it sit longer, because though it was yummy, I bet it'd be even better if I waited an hour or more.
thanks Sandra!
By herepiggy
KY
on August 02, 2011
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OMG YUM! This recipe for spice rub on chicken was out of this world good! I know that lots of people knock Sandra Lee and I have tried some of her recipes that were not very good too -- but most of her recipes are really good. And they are so practical too. I mean really, who wants to be in the kitchen cooking when everyone else is having a great time? So, yes, I want my recipes to be easy and fun. I paired this meal with Sandra's cucumber and red onion mix (also fantastic! and the grilled zucchini and Sunny Anderson's homemade baked beans. (Sunny's recipes are awesome too! It was soooo good. Sandra hits this one out of the park!!
Read all 16 reviews