Grilled Chicken With Herb Rub
This flavorful grilled chicken recipe is coated in a delicious herb rub that infuses the meat with aromatic spices like paprika, sage, rosemary, garlic, and cayenne. Grilling over medium-high heat creates a beautiful charred exterior while keeping the meat juicy inside. Serve this mouthwatering dish at your next barbecue or family dinner for a crowd-pleasing meal that's sure to impress.
— Constant Cookbook
Ingredients
- 2 Tbs. sweet paprika
- 2 Tbs. ground sage
- 1 Tbs. dried rosemary
- 1 Tbs. garlic powder
- 1/2 tsp. cayenne pepper
- 1 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 chicken, 3 to 4 lb., cut into serving pieces; 4
- bone-in or boneless chicken breast halves; or
- 12 bone-in or boneless chicken thighs
- Olive oil or vegetable oil for coating
- Wood chips or chunks, soaked for 30 minutes
- and drained
Instructions
- Prepare a charcoal or gas grill for indirect grilling over medium-high heat and oil the grill rack.
- To make the herb rub, in a small bowl, mix together the paprika, sage, rosemary, garlic powder, cayenne, salt and black pepper. Coat the chicken with oil and sprinkle generously with the herb rub.
- Sprinkle the wood chips on the coals, or add in a perforated foil packet to a gas grill. Grill the chicken directly over medium-high heat, turning often, until the pieces are well browned, 6 to 10 minutes total. (Move the chicken to cooler spots on the grill if flare-ups occur.) Transfer the pieces to the unheated portion of the grill, cover the grill and cook.
- After 15 minutes, check for doneness by cutting into the chicken at the thickest part or testing with an instant-read thermometer. The chicken should show no sign of pink, and the internal temperature should register at least 160°F. Continue cooking the chicken as needed, up to 10 minutes more, but be careful not to overcook. As the pieces finish cooking (the breasts and/or boneless pieces will be done first), transfer them to a platter and cover loosely with aluminum foil until ready to serve.
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