Each fall the Millersburg High School Band sells rubs for barbecue. I usually buy a bunch from the Hines girls through their mom because they are so good. Today, I used the last of the Memphis Rib Rub to make grilled chicken. It’s become one of our favorite ways to grill chicken. I need to restock!
In case you don’t have access to Millersburg Band rubs, my next favorite rub for chicken is adapted from my barbecue bible, Smoke and Spice by Cheryl and Bill Jamison. This rub works for chicken, beef brisket and pork.
Wild Willy’s Number One-derful Rub
3/4 cup paprika
1/4 cup “restaurant grind” black pepper
1/4 cup kosher salt
1/4 cup turbanado sugar
2 T. chili powder
2 T. garlic powder
2 T. onion powder
2 t. cayenne pepper
One whole chicken or eight chicken parts.
Grilled New Potatoes
12 to 16 small new potatoes, sometimes called “creamers”
1 T. Olive oil
1 t. kosher salt
1 t. fresh thyme leaves
Generous grind of fresh pepper
If making your own rub, combine all ingredients in a bowl and mix well with a whisk. This is more that you will use for one chicken, so save the leftover in a jar with a tight lid. It’s nice to have on hand.
If you are using a whole chicken, remove back with poultry shears, split breast and separate legs and wings. Rinse chicken pieces in cold water and pat dry. (See my blog on how to cut up a whole chicken.)
In a one gallon zip lock bag, place half the chicken pieces and sprinkle liberally with the Millersburg Band rub or Wild Willy’s rub. Add the remaining pieces and sprinkle liberally with the rub. Zip the bag and massage the rub into the chicken through the bag. Place bag in a pan and refrigerate for at least an hour.
Meanwhile, scrub the potatoes and pat dry. Place the potatoes into a zip lock bag and add the olive oil, kosher salt, pepper and thyme. Massage the olive oil, salt, pepper and thyme into the potatoes through the bag until they are all well covered.
Preheat your grill to about 350 degrees. I use the two side burners on my Weber at medium and let the center off. This generates nice indirect heat and reduces flare ups. Place the chicken on the grill skin-side up to start.
Cook chicken with grill lid down for about 20-25 minutes. Add the potatoes to the grill and flip chicken to have skin side down. Cook chicken until the breast reaches 161 degrees in the thickest part, about another 25-30 minutes. Potatoes are done when a fork easily pierces skin.
Remove chicken to an oven-proof dish, cover with aluminum foil and let rest for about 15 minutes.
Plate with fresh vegetables and salad! Serves four.
