Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, July 30, 2009

Best Backyard Barbecue Chicken


Most real barbecue chefs are very protective of their recipe. Some enter contest after contest in hopes of winning money for their secret method. And while my family thinks my recipe could win some dough, I'm not going out on the barbecue circuit anytime soon. I'm just glad they like it well enough to eat a whole big platter of legs and thighs when I serve it up for dinner.

My very secret (until now) barbecue recipe is a two-part thing. First you rub and bake, then you grill and sauce. It's a method I use on chicken, ribs, and chops. You could probably use it on a dirty boot and make it taste good (although I've never tried).

The rub is a good combination of basic spices that you most likely have on-hand all the time. I mix it up and keep it in a Mason jar in the spice cabinet. The sauce is a personal thing, in my opinion. If you have a sauce you like, use it. Mine is just a combination of prepared BBQ sauce, ketchup, mustard and brown sugar. Quick and dirty, but with the flavors from the rub, I'm happy with it, and so is my hungry gang. The other night my husband ate five pieces of chicken for dinner. That's almost a whole chicken!

Best Backyard Barbecue Chicken
(or Ribs or Chops)

Dry Rub

4 T. paprika
1 T. cayenne pepper
2 T. salt
1 T. marjoram
2 T. granulated sugar
1 T. cumin
2 T. brown sugar
1 T. onion powder
2 T. chili powder
½ T. dry mustard
1 T. fresh ground pepper


1 cup prepared barbecue sauce (I use Hunt's Original -- it's cheap and available)
1/4 cup ketchup
1/4 cup brown sugar
a squirt of mustard (that's about a teaspoon)

10 chicken drumsticks
and 5 thighs
or any combination of chicken pieces -- about 3 to 4 pounds
the rub and sauce will also cover about two slabs rubs or 10 chops

Preheat oven to 325 degrees F. Mix rub ingredients.
Rinse and pat dry chicken pieces and trim fat with kitchen shears.
Rub chicken pieces with spice mix and place in a large roaster or casserole so that pieces are not touching. Roast, uncovered, for one hour. (If roasting ribs, roast a little longer, maybe 90 minutes. No need to precook chops -- just rub and grill, and baste when both sides are seared. Same with boneless chicken breasts.)

Mix sauce ingredients in a large measuring cup or bowl. No need to heat, but you can if you want.

Preheat grill. Transfer chicken pieces from roaster to grill and cook over medium heat until seared all over. Brush with sauce, close grill and cook for 5 minutes. Turn and brush with sauce on other side; close grill and cook for 5 minutes, watching for smoke to make sure fire doesn't flair. Continue until sauce is gone. Remove chicken from grill and enjoy.

Roasted Corn recipe found here.
Mexican Jumping Bean Slaw recipe found here.

1 comment:

Crafty P said...

thanks for posting this! I visited the neely's website via FOodnetwork and found that idea to work best as well. I don't sauce until the meat is almost ready. I've taken to Bulls Eye BBQ sauce as recommended by America's Test Kitchen (love them). Thanks for spelling it all out for me though. I think BBQ chicken will be on the menu for us very soon!