Barbecued Dry-Rubbed Chicken

Recipe from: Veteran Member Danielle Kuhl

    3 TBS dark brown sugar
    2 tsp chili powder
    2 tsp paprika
    1.5 tsp pepper
    1 tsp dry mustard 
    1 tsp onion powder
    1 tsp salt
    1/4 tsp cayenne pepper
    1 3-pound chicken (breastbone removed & butterflied)

    Combine all spice ingredients in a small bowl. 
  2. Transfer half to a shallow dish & reserve for later. 
  3. Pat the chicken dry with paper towels & coat over and underneath the skin with the other half of the dry rub. 
  4. Transfer to a plate and refrigerate for up to 1 hour.
  5. Scrape & oil the grill grate. Arrange chicken skin side down and grill (we use a charcoal grill) until skin is well browned and crisp, for 15-20 minutes.
    Lightly coat the skin side of the chicken with the reserved dry rub & return to grill, skin side up. 
  6. Continue to grill until rub has melted into a glaze and white meat registers 160*and dark meat 175*, another 15-20 minutes. 
  7. Transfer to platter, tent with foil, let rest 5 minutes. Serve.

Adapted from Cook's Country magazine