I subscribe to Cook’s Country magazine. I love it for many reasons… the fact that it has no advertising, the fact that they give reviews of cooking tools/appliances and foods… but mostly for the awesome recipes. Their sister magazine Cook’s Illustrated is also great (I subscribe to that one, too) but I find I cook more of the recipes in Cook’s Country than the other one.
They are two magazines that I can’t wait to sit down and read when they arrive in the mailbox. And I mean read, not browse through, like I do most magazines. I find I learn something new in every single issue. So, when I got the latest issue, I couldn’t wait to dive right in. And, I found a mother lode of recipes to try this month (in fact, this week!)
Last night, we tried the Barbeque Dry-Rubbed Chicken. One word to describe it? YUM.
We love barbeque chicken. But the girls are a little picky about the “black stuff” on the chicken (also known as the caramelized barbeque sauce, which, to me, is the best part) so sometimes it is a little tricky to prepare. I was also intrigued by the fact that the recipe promised great tasting chicken – most of the time, what you taste is the barbeque sauce, not the chicken itself. The chicken is just the transport vehicle for the sauce.
I decided I had to try it.
I bought two packs of thighs and legs at the grocery store the other day. So, yesterday morning, I made up the dry rub mix. SuperMan and I decided to triple the recipe for the rub mix… once I made one batch it didn’t seem like enough. I am glad we did. We had just a tiny bit left over when the whole thing was finished and our chicken was well coated in the rub (did I say it was yummy!?! It was!!)
Recipe is below. I served it with saffron rice and steamed vegetables. I think grilled corn would be a great compliment to the rub seasonings, too. (the picture is a scan from the magazine. I didn’t think to take a picture last night.)
Oh, and I did not include the cayenne the recipe calls for. I am allergic (think swollen, puffy lips and you get the idea) to cayenne, so I left it out. Even without that kick from the cayenne, it was awesome.
Next time I think I will add a teaspoon of smoky paprika and see how that does. I love the flavor of smoky paprika and think it would add even more depth of flavor to the recipe and maybe replace the flavors from the cayenne.
And the girls’ verdict? They ate every single bite. Gotta love that!
Cook’s Country Barbequed Dry-Rub Chicken
3 Tbs dark brown sugar
2 tsp chili powder
2 tsp paprika
1 1/2 tsp pepper
1 tsp dry mustard
1 tsp onion powder
1 tsp salt
1/4 tsp cayenne pepper
3 lbs bone-in, skin on chicken pieces
- Rub chicken – Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt and cayenne in small bowl. Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and place in refrigerator, covered, for one hour.
- Grill chicken – Grill chicken (skin side down) until skin is well browned and crisp (15-20 min)
- Dredge chicken – Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, for 15-20 min (until rub has melted into a glaze)
- Rest – Transfer chicken to a plate, lightly tent with foil and let it rest for 5 minutes before serving.
I have to say, this was the juiciest, most flavorful barbequed chicken I have ever eaten. We will definitely be making this one again and again.