GRILLED CHICKEN
Ingredients:
Chicken parts of choice (I normally grill both breasts and thighs, skin on with rib meat)
Olive Oil
Chicken rub of choice (I normally use either Simon & Garfunkel rub or Steak & Chicken rub)
Kosher Salt To Taste (if your rub doesn't already have salt in it)
Cooking method - DIRECT
Apply a thin coating of olive oil over the chicken, and then sprinkle a generous portion of rub onto the meat. Set the chicken aside for 15-20 minutes while you get your Egg up to a temp of 350 degrees. Once the grill is up to temp, place the breasts more towards the middle of the cooking grate, with the thighs more on the outside of the cooking grate. Cook the chicken for 15-20 minutes per side, flipping once halfway though. You'll want to take the chicken off the grill when an internal temp of 160 degrees in the breasts and 170 degrees in the thighs is reached, and the juices run clear from where you inserted the thermometer. Wrap the chicken in foil (or in a pan covered with foil), and place in a cooler with towels over it for at least 15 minutes (remember, the meat will rise in temp 5-7 degrees while resting, and the juices will redistribute throughout the meat during this time, as well).
BBQ Chicken - If you want to take this dish one step further, apply your favorite BBQ sauce during the last 10-15 minutes of cooking time. I use Perfect Bite Sassy Sweet Old South BBQ Sauce.
Ingredients:
Chicken parts of choice (I normally grill both breasts and thighs, skin on with rib meat)
Olive Oil
Chicken rub of choice (I normally use either Simon & Garfunkel rub or Steak & Chicken rub)
Kosher Salt To Taste (if your rub doesn't already have salt in it)
Cooking method - DIRECT
Apply a thin coating of olive oil over the chicken, and then sprinkle a generous portion of rub onto the meat. Set the chicken aside for 15-20 minutes while you get your Egg up to a temp of 350 degrees. Once the grill is up to temp, place the breasts more towards the middle of the cooking grate, with the thighs more on the outside of the cooking grate. Cook the chicken for 15-20 minutes per side, flipping once halfway though. You'll want to take the chicken off the grill when an internal temp of 160 degrees in the breasts and 170 degrees in the thighs is reached, and the juices run clear from where you inserted the thermometer. Wrap the chicken in foil (or in a pan covered with foil), and place in a cooler with towels over it for at least 15 minutes (remember, the meat will rise in temp 5-7 degrees while resting, and the juices will redistribute throughout the meat during this time, as well).
BBQ Chicken - If you want to take this dish one step further, apply your favorite BBQ sauce during the last 10-15 minutes of cooking time. I use Perfect Bite Sassy Sweet Old South BBQ Sauce.