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Grilled BBQ Chicken Recipe

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This recipe for Grilled BBQ Chicken, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mak Stabelfeldt


2 chickens (3 1/2 to 4 lb each) BBQ Rub:
3 tbsp BBQ Rub 1/4 c packed brown sugar
1 1/2 c BBQ Mop Sauce 1/4 c sweet paprika
2 c Basic BBQ Sauce 3 tbsp black pepper
4 tbsp course salt
BBQ Mop Sauce: 2 tsp garlic powder
2 c white vinegar 2 tsp onion powder
1 tbsp course salt 2 tsp celery seeds
1 tsp black pepper 1 tsp cayenne pepper
1 tsp red pepper flakes
1 sm onion, thinly sliced
1 jalapeño, thinly sliced.

Mop Sauce: Combine ingredients in a non-reactive squeeze bottle. Use the same day made.
BBQ Rub:
Clean the chicken, cut in half. Place in baking dish. Sprinkle all sides with rub, pat into chicken. Cover and refrigerate for 15 minutes to 4 hours. Preheat grill to medium. When hot brush grates with oil. Add chicken skin side down. Baste birds with mop sauce every 5 minutes. Move chicken from direct flames to avoid flare-ups. After 10-12 minutes skin should be crisp and golden brown. Turn the chicken halves, apply more mop sauce, grill the same as other side. Move to prevent flare-ups. After chicken has grilled 8 min on second side brush skin side with BBQ sauce, turn. Grill 2 minutes to sizzle sauce then brush bone side with sauce and turn chicken. Grill a few minutes before removing. Chicken is done when the thermometer read about 180º in the thickest part of the thigh. Serve with reserved BBQ sauce.




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