Sunday, June 7, 2009

Dry Rub BBQ Chicky

A two part seasoning process makes this chicken juicy and burst with flavor. Great for summer, you can choose to prepare the chicken on the grill instead of in the oven.

Here's to you and your culinary adventures, friend. Cheers!

Dry Rub BBQ Chicken
Serves 2

2 chicken quarters
1 tsp paprika
1 tsp lemon pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp season salt

BBQ Sauce

1/4 cup ketchup
1/8 cup lemon juice
1 TBS cider vinegar
1 TBS honey
1/4 tsp garlic powder
1/8 tsp pepper
1 tsp Worcestershire sauce
1/2 tsp liquid smoke

Remove any excess fat from the legs. Leave the skin on. Loosen skin by inserting fingers and gently pushing between the skin and meat to create a pocket.

Mix together remaining chicken spices. Rub spice mix under loosened skin, press skin down gently to secure.

Bake in a 375 degree, preheated oven for 45 minutes.

Meanwhile, prepare BBQ sauce. Mix all BBQ sauce ingredients in a small sauce pan. Simmer over medium heat about 15 minutes. Stir frequently.

After chicken has baked 45 minutes, remove skin and discard. Brush chicken with a tablespoon or so of the BBQ sauce. Return to oven, broil 5-10 minutes to slightly caramelize sugars.

Serve with remaining sauce.


  1. I really need to start cooking and photographing your food dangit.

  2. Who needs sauce with a dry rub?

  3. me, It was FANTASTIC! It's still only about 270 cal per serving :D