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Categories:Viewed: 26 - Published at: a year ago
Ingredients
- 2 tablespoons non-iodized salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon ground thyme
- 1 teaspoon rubbed sage
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 2 whole chickens, skin removed and separated into white and dark meat parts
- 2 cups Stonewall Barbecue Sauce, recipe follows
Method
- Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies.
- Let rub sit on the chicken for up to 12 hours in the refrigerator.
- Preheat a grill to medium heat.
- Place dark meat on the grill first because it has a longer cooking time than white meat.
- Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer.
- When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat.
- Save any leftover sauce for dipping.
- 1/2 cup butter
- 1/2 cup cider vinegar
- 1/2 cup ketchup
- 1/2 cup lemon juice
- 1/2 cup Worcestershire sauce
- 1 tablespoon hot sauce
- Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken.
