Southern dry rubbed chicken with bourbon barbecue sauce
Ingredients
- 2 whole grilling chickens cut into 8 to 10 pieces each (about 3 to 4# each)
- For the rub:
- 2 Tbsp Chili Powder
- 2 Tbsp Paprika
- 1 Tbsp rubbed sage or pultry seasoning
- 1 Tbsp Onion powder
- 1 Tbsp Garlic Powder
- 1 Tbsp Basil flakes
- 2 Tbsp Dry Mustard powder
- 2 Tbsp Brown sugar
- 1 Tbsp Dry Thyme
- 1 tsp Kosher salt
- 1 tsp Fresh ground black pepper
- For Sauce:
- 1 Pint Good quality Barbecue sauce (either home made or store bought)
- 1/4 cup Diced fresh onion
- 1 Tbsp chopped fresh garlic
- 1 each whole small chili, split
- 1 tsp sugar
- 1/2 cup Bourbon
- 2 Tbsp cider vinegar
- 1/4 cup orange juice
- 1 tsp vanilla extract
- oil for cooking
- Salt and Pepper to taste
Instructions
- Make the dry rub by mixing all the spices well or buy a quality BBQ spice mix. Try to avoid the larger commercial spice rubs. They tend to have preservatives that you don't want, and the flavor is designed for a general audience. By making your own or buying local, you can adjust the seasonings to your taste. This rub has a good blend of sweet, spicy, and earthy.
- Cut the chicken or get a chicken cut into 8 to 10 pieces. Place the pieces in a container large enough to toss around with the dry rub. Add in the rub a little at a time. You probably won't need all of it. That's fine. Save the extra for the next time. Evenly coat the chicken pieces and refrigerate overnight.
- make the sauce: Heat oil in a heavy pot over high heat. Add in onions, chili, and garlic. Stir. Cook until translucent. Then add in the whiskey, vinegar, and OJ. Reduce by half. Add in the remaining ingredients and turn the temperature down to a low simmer. Allow to simmer for about an hour, stirring occasionally. Add a little water if it gets too thick.
- Pre-heat a grille to high temperature. Mark the chicken on the grille, about 3 minutes per side. Then turn the temperature down to below medium (between 250 and 300 degrees). Let the chicken cook slowly for about an hour. If you have multiple levels, put the smaller pieces up away from the heat, so they cook to the same degree. Check the temperature of the chicken with a meat thermometer. It should reach 165.
- Serve with the sauce on the side or glaze the chicken with the sauce.
Notes
You can use whatever kind of grille you have. These instructions assume a gas grille that allows you to control the temperature. But, you can achieve similar results with charcoal or wood by moving the pieces in and out of hot spots. They key is, low and slow.