Dry-Rub Chicken with Honey Barbecue Sauce

  • booclarendon Posted: 07/17/10
    Worthy of a Special Occasion

    Amazing! The best BBQ I've ever eaten or made. Everyone loved it! Made the recipe as written, used Mrs. Dash as seasoned salt. Used the rub on the whole piece of chicken instead of just the inside. Used chicken thighs instead of the whole chicken. Brushed on the sauce @ the end. So good and quick and easy to make! Served it with a simple pasta salad. A keeper!

  • guamgirl Posted: 04/30/09
    Worthy of a Special Occasion

    I have used this recipe on whole chicken breasts, and thighs. It is awesome! Last time I added the rub to the thighs in a ziplock bag, and let them marinate for a bit in the fridge. Added some sauce when they were on the grill, and saved some for dipping. When using chicken pieces the cook time is reduced. This recipe has great flavor. My family loves it, great for company too.

  • CaitInATL Posted: 09/23/09
    Worthy of a Special Occasion

    This was a great, easy, flavorful chicken dinner. I used chicken breasts and cooked them on my grill pan. I didn't use the BBQ sauce recipe, but these were tasty by themselves.

  • 8stringfan Posted: 08/22/10
    Worthy of a Special Occasion

    FANTASTIC!! I recommend doubling the rub. I also added some soaked and drained hickory chips at the 45 minute mark. All told it really did take about 90 minutes to cook. I may be gambling, but I'm fine eating good chicken at 175, and think 180 tends to be too dry. Expect to add a fresh half-chimney of coals around the 1 hour mark. The sauce is simple but DELICIOUS!

  • AccidentalBaker Posted: 01/09/10
    Worthy of a Special Occasion

    There was not a lot of spice to the chicken. I didn't have seasoning salt so I added extra salt and a dash of sugar and crossed my fingers. It was delicious. I have a gas grill so I decided to use the "beer can" roasting method. I bought a 40 of Bud Light (gave half to my husband which made him happy) and stuck the chicken over it and stood it up in the BBQ for 75 minutes. Very moist and delicious. Will definitely make it again!

  • Mommaof4Boys Posted: 07/24/10
    Worthy of a Special Occasion

    Excellent! Finger-lickin' good. Also used the dry-rub on cooked, peeled, tail-off shrimp. Cooked on the grill to warm. Nothing is left! Served with grilled potatoes and corn-on-the-cob.

  • radiohigh Posted: 09/29/10
    Worthy of a Special Occasion

    SO 'LICIOUS! My fiance and I cooked this for dinner tonight, along with the Classic Parmesan Scalloped Potatoes recipe we got off this site, and we couldn't have been more pleased! (The flavors were out of this world!!!!) This was one of the best dishes we have cooked in all of our three years together. Outstanding recipe. Definitely restaurant quality. Can't wait to BBQ this chicken again!


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