Barbecued Dry-Rubbed Chicken
We wanted a dry rub that would transform itself into a flavorful glaze. Were we chasing rainbows?
Why This Recipe Works
To please all manner of tastes, we used drumsticks, split breasts, and thighs in our Barbecued Dry-Rubbed Chicken recipe. Dark brown sugar added sweetness and helped create a glaze on the exterior of the chicken as it melted. For classic barbecue flavors, we went with chili powder, paprika, onion powder, dry mustard, salt, pepper, and cayenne pepper. Allowing the chicken to rest after applying the rub both deeply seasoned the meat and drew some of the moisture from the chicken to its surface, thus jump-starting the glazing. Applying a second coat of dry rub during grilling was the key to a stellar glaze as the sugar in the second coat melted over the first.
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