Recipe

1 whole chicken cut into 8 parts

juice of a lime

juice of 1 lemon

2 tablespoon olive oil ( I used a garlic flavored oil)

1 tablespoon salt

1 tablespoon ground black pepper

FOR THE DRY RUB MIX

1 teaspoon fresh thyme

1 teaspoon dry mustard

2 tablespoon cayenne pepper

1 teaspoon smoked paprika

1 teaspoon ground white pepper

1 teaspoon ground sage

1 teaspoon dried oregano

1 teaspoon dried marjoram

1 teaspoon onion powder

1 teaspoon garlic powder

2 teaspoon brown sugar

 

Directions

Trim any excess fat and skin from the chicken. Squeeze the juice of the lime over that chicken and rub it in with your hands.

Rinse the chicken with cold running water. Drain and pat dry with paper towels.

Sprinkle the salt and black pepper over the chicken and rub it in with your fingers. Set aside while you make the dry rub.

Add all the ingredients under the dry rub to a bowl and whisk it together to make sure it is even combined.

Sprinkle the rub over the chicken liberally. Rub it in with your fingers.

Cover the chicken and leave to marinate for 2 hours or more.

Preheat your grill to 350. I used a charcoal grill.

Whisk together the juice of the lemon with the olive oil.

Place your chicken pieces on the grill skin side down. Do not move or play with it.

Leave it for 3 minutes and flip. Once you flip, baste with the olive oil and lemon juice marinade.

Every time you flip the chicken baste with the marinade.

Cook until the juices of the chicken runs clear when pierced with the tip of a knife or skewer.

Remove from the heat and let it sit for 6 minutes before slicing.

You can serve this with your favorite BBQ sauce or as you like!

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