The Best Grilled Chicken

The Best Grilled Chicken

Prepared In Miz Helen's Kitchen

adapted from

Noble Pig and Cooking On The Ranch

Ingredients

4 pound fryer chicken, split in half

For The Dry Rub

1 tablespoon seasoning salt

1 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon onion powder

1/4 teaspoon chile powder

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/8 teaspoon ground cumin

For the Basting Sauce

1/2 cup apple cider vinegar

1 tablespoon oil

1/2 teaspoon kosher salt

1/4 teaspoon turmeric

juice of 1 lemon

Option: 1 drop liquid smoke

Your favorite grilling sauce

Directions

Split, wash and dry the chicken.

Mix the dry rub season's very well

Rub all over the chicken half's making sure that both sides are covered

Refrigerate the rubbed chicken half's for 3 hours

Bring the rubbed chicken half's to room temperature

Prepare the Basting Sauce and set aside

Preheat the grill to very high heat, about 500 degrees. Turn the middle burner completely off and place the chicken in there while lowering the other two burners, bringing the temperature to 350 degrees.

Baste the fryer and close the grill. Set a timer for 15 minutes.

After 15 minutes turn the fryer over and baster again. Repeat this step every 15 minutes for a total of one hour, or until the internal temperature reaches 170 degrees.

At the last basting, let the chicken cook for only five minutes more

Baste with your favorite grilling sauce

My favorite sauce is Miz Helen's Bar B Que Sauce

Let set and the internal temperature will continue to come up to 175 a well done for chicken