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1
In a small bowl add all of the spice rub ingredients.
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2
Stir together with a fork until well blended.
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3
Reserve 3 tablespoons of the rub for the Grilled Brisket recipe.
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4
Sprinkle the remaining spice rub over the chicken parts until well coated.
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5
Preheat a grill pan over medium-high heat.
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6
Add the chicken and cook for 8 to 10 minutes per side.
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7
If using an outdoor grill, heat the grill on low.
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8
Arrange the chicken on the grill, cover and grill over indirect heat until cooked through about 10 to 15 minutes per side.
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9
While the chicken is grilling add all the barbeque sauce ingredients to a small pan and stir well to combine.
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10
Bring to a simmer over low heat and let cook for 5 minutes.
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11
Reserve 2 tablespoons of sauce for Round 2 Recipe: Barbeque Chicken Salad.
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12
Brush the chicken with the barbeque sauce.
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13
Cook for 3 minutes, flip and brush the other side of the chicken with remaining sauce and cook and additional 3 minutes.
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14
Let rest for 5 minutes before serving.
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15
Reserve 2 thighs for Round 2 Recipe: Barbeque Chicken Salad.
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16
Arrange the chicken on a serving platter and keep warm.
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17
Brush the squash with the canola oil and sprinkle with salt and pepper.
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18
Put on the grill and cook for 3 to 4 minutes per side over direct heat.
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19
Remove from the grill to a cutting board and cut into 1/2-inch thick slices.
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20
Transfer to a serving bowl and serve with the chicken.
