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