Dry-rubbed Barbecue Chicken

Dry-rubbed Barbecue Chicken
22 December 2009
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

You can slave for hours making barbecued chicken at 230°F, or you can grill-roast this quick version your guests will love. By butterflying the chicken and quickly roasting with wood smoke at 500°F, you will have tender, juicy and flavorful chicken ready to serve in just 35 minutes.





Prepare the grill for indirect grilling at 500°F with wood smoke. Combine the Not-So-Basic Barbecue Rub and the brown sugar, and rub into both sides of the chickens.

Place the chickens flat on the grill in the indirect zone with the skin-sides up (if your grill is not as large as a Kalamazoo 900 Series, you will likely need to cook the chickens only one or two at a time).

Cook the chickens, without turning them over, until the internal temperature of the thigh measures 165° to 175°F. On a Kalamazoo this should take only 35 minutes. Check the chickens after 20 minutes in case they need to be rearranged on the cooking surface relative to the heat source for more even cooking.

Remove the chickens from the grill and let rest for a few minutes. Quarter and serve.

Learn more about butterflying a chicken.

Related Recipes


No reviews have been made, be the first!

Leave a Comment

What is the name of the town in Michigan where we build our grills?
(Hint: It is also in the name of the company.)

Innovation is at the heart of every Kalamazoo product. Each part of the collection – from grills and pizza ovens to refrigeration and cabinetry – represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.

Choose a different country