There is absolutely nothing bland about this chicken recipe. By marinating it for 2 hours in the dry rub, the flavor reaches all the way to the bone. One guest said, “This is the best barbecued chicken I have ever eaten!”
1. Cut the chicken breasts in half across the middle to make sure all the cut pieces of chicken are similar in size. Place the chicken pieces in a large bowl.
2. In a small bowl, combine all of the dry rub ingredients. Sprinkle over the chicken, tossing the meat around and thoroughly coating all pieces.
3. Cover bowl with plastic wrap and place in the refrigerator for 2 hours.
4. Remove bowl from the refrigerator and allow chicken to sit at room temperature for 10 minutes before cooking.
5. Preheat the grill over low heat. When grill is hot, place the chicken onto it skin-side-down. Close the lid and allow chicken to cook for 20 minutes. Flip and cook and additional 20 minutes with the lid down.
While the chicken cooks, prepare the sauce.
6. In a small saucepan over medium heat, saute the onion and garlic in vegetable oil. Season with salt and pepper. Cook for 3 minutes or until starting to become tender. Add the remaining sauce ingredients. Stir. Simmer on low for 10 minutes. Remove from heat.
7. When the chicken is cooked, brush each side with the sauce and allow it to cook for an additional 10 minutes on low heat.
8. Serve and enjoy!
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This was soooo yummy! I didn’t have siracha so I used Frank’s instead. I was using all thighs, brushed on the sauce after 30 minutes on the grill. Family gobbled it up, even the little one who doesn’t like spicy stuff. Perfect amount of heat.
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