Apply rub liberally to both sides of the chicken, lightly wrap in plastic wrap and let marinate overnight in the refrigerator.
Next day: Start an indirect fire in the grill - medium heat. An indirect fire is when the fire is made only under half of the grill.
Place a drip pan filled with your favorite liquid under grill rack. Place the chicken on the grill, over the drip pan, skin side up. Cook for 50 to 90 minutes or until a thermometer reads 170 degrees F in the thigh.
Turn and baste with BBQ sauce. Cook 10 minutes. Turn back skin side up and baste again with BBQ sauce. Cook until 180 degrees F in the thigh. Remove the chicken from the grill let rest 10 minutes. Cut into pieces and serve.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
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