Roasted Chicken for the Grill
4 split chicken halves (or 2 young hens)
5 tablespoon brown sugar
5 tablespoon paprika
2 tablespoon seasoned salt
2 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon ground thyme
1 teaspoon pepper
1 teaspoon red pepper
Wash the chicken thoroughly and pat dry with paper towels.
Mix all the rub ingredients well. Sprinkle the rub all over the chicken and let stand for one hour.
Charcoal grills – When coals are hot, place charcoal on sides of grill and a drip pan made of foil down the middle. Place chicken breast side up in middle of grill. Cover grill.
Gas grills – Heat grill to medium heat. Turn off one side and place chicken with breast side up on the cooler side. Cover and leave for 1 hour. Open vents on grill to maximize heat.
Do not open grill lids frequently as this lets the heat out and will increase the cook time. Test chicken in the middle of breast with a meat thermometer and continue to cook until done. I like to take the chicken off the grill when it reaches 175 and cover with foil for 15 min. The chicken will continue to cook and will reach 185 which is considered done during the rest time. The foil will help to retain moisture. Be sure the juices in the dark meat runs clear…