A sweet and spicy blend of spices create a perfect dry rub for barbeque chicken
There’s not much I love more than grilled barbeque chicken. The caramelization of the sauce creates the perfect contrast giving it a crisp outer layer over juicy, tender meat inside. But this dry rub is really what sends this dish over the top, and you won’t believe how crazy easy it is to make.
For the dry rub, you’ll need brown sugar, paprika, garlic powder, salt, cayenne pepper, black pepper, cumin, onion powder, and mustard seed. Start by measuring all your spices (ingredient amounts in printable recipe.) I use 1/4 teaspoon of cayenne pepper, which creates a medium-spicy blend. If you want more or less heat, you can just change the amount of cayenne you add to the mix.
Mix them all together.
Sprinkle evenly over both sides of chicken. In order to get a nice, even coat, sprinkle from high above chicken. Rub spices into the meat. Now, I always use boneless skinless chicken breasts in an attempt to be healthy, but you can use whatever cut of chicken you prefer.
Next, brush plenty of barbeque sauce over both sides of the chicken. I usually use store-bought sauce to keep things simple. My favorites are Sweet Baby Ray’s and Jack Daniels. You can also whip up a classic homemade version using ketchup, mustard, and brown sugar.
Now, just pop them on the grill over medium heat. Every 4-5 minutes, you’ll want to brush a new coat of barbeque sauce over both sides of the chicken. Here they are after the first layer of sauce has started to caramelize:
And here they are a few layers later:
The meat will take about 15 minutes to cook. Make sure you cook your meat until the internal temperature reaches 165 degrees.
Let your meat rest before serving, and serve with some extra barbeque sauce on top. And here’s the final product. Hope you enjoy this simple barbeque chicken!