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Home >> Recipes >> Poultry >> Dry Rubbed Chicken

Dry Rubbed Chicken

Dry Rubbed Chicken

This rub makes more than you need for one dinner. Store it in a jar or container with your spices for up to 3 months.

For the rub:

½ cup paprika

¼ cup kosher salt

¼ cup brown sugar

2 tablespoons mustard powder

¼ cup cinnamon

¼ cup ground cumin

2 tablespoons ground black pepper

¼ cup granulated garlic

2 tablespoons cayenne (or less to taste)


12 chicken legs or drumsticks


For the homemade barbecue sauce:

2 cups ketchup

1/4 cup white vinegar

1/4 cup soy sauce

1/4 cup packed brown sugar

2 tablespoons honey

2 tablespoons yellow mustard

1 tablespoon barbecue rub (recipe above)

1 teaspoon chili sauce or hot sauce


Mix the rub ingredients in a bowl. Put about ¾ of a cup of the mixture in a separate bowl or pan and coat the chicken pieces well. Store the remaining rub mix for other barbecues.

Preheat the grill to a high and brush grates well with a strong grill cleaning brush. Wipe grates with an oil-dampened paper towel and turn off one burner or pile charcoal to one side of the grill.   This will give you a medium temperature atmosphere, of about 300 degrees.

Place the chicken halves on grill, meat side down. Cover grill and cook for about 30 minutes.

While the chicken is grilling, prepare the sauce.

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 30 minutes or until reduced and thick.

Brush drumsticks generously with sauce, turning to coat all sides. Continue grilling another 10-15 minutes. Remove chicken and place on a platter. Serve immediately

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