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Thread Starter 

Hey brothers, yesterday I grilled a chicken, spatcock style.

 

No brine, just rubbed it with Jeff's rub (plus I add 1 teaspoon of cumin);

 

then I marinated the chicken in Goya's Chipolete sauce for 4 - 5 hours;

 

I grilled the chicken close to 400 degrees.  I was in a hurry and never usually cook that high.

 

In a bit over an hour, the bird was registering at 175 degrees. Man it was delicious. I ate it to fast and forgot to take pics.

 

Usually I use Jeff's rub for ribs and butts but never tried it on chicken.

 

Honey hush, Jeff's got to be the mad scientist cause I don't know how he came up with that rub. It's absolutely perfect (of course, I think the cumin compliments it).