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).
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).
