Southwest Barbecue Chicken

We have been trying to grill most weekend, even during the winter months.  It has been wonderful!  I love grilled food and it makes excellent leftovers!  Mmmmm.

This recipe came out of my husband's favorite grilling book.  I think a friend recommended it to him.  If you are looking for a good one, check it the link below.  The recipe below is one-third of the the one in the book.  We adjusted it for the amount of chicken we were cooking so we wouldn't have to store the leftover spice mix that would likely get lost in the cabinet.  We also added some more specific instructions.

 Try the grilled chicken cut up with some southwest tossed salad!

Southwest Barbecue Chicken

Recipe credit:  Wild Willy's Number One-derful Rub 

Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue by Cheryl and Bill Jamison

¼ c paprika

2 T black pepper

1T salt

1T sugar

2 t chili powder

2 t garlic

2 t onion

1 t cayenne (optional)

½ c vegetable oil

Mix vegetable oil and spices in a resealable plastic bag.  Place chicken into the bag.  Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate at least 4 hours up to overnight.  Remove chicken from marinade.  Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C).

We have a kamado style smoker and convection grill.  These aren’t extremely common.  But if you do have one, this is how we cooked it.  Set the dome temperature to 370 ^oF.  Cook on each side for about 10-12 minutes per side or until the internal temperature of the chicken is more than 160 ^oF.