Dry Rub Fo Yo Chicken – a delicious recipe with non-iodized salt, garlic, onion powder, ground thyme, sage, paprika. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix dry ingredients together in a small bowl and rub into the chicken, making sure to get the rub into the nooks and crannies.
2
Let rub sit on the chicken for up to 12 hours in the refrigerator.
3
Preheat a grill to medium heat.
4
Place dark meat on the grill first because it has a longer cooking time than white meat.
5
Grill until the internal temperature of the chicken is 180 degrees F for all parts except the breasts and is 165 degrees F for the breasts when measured with an instant-read thermometer.
6
When chicken is almost finished grilling, baste it with a generous amount of barbecue sauce all over the meat.
7
Save any leftover sauce for dipping.
8
1/2 cup butter
9
1/2 cup cider vinegar
10
1/2 cup ketchup
11
1/2 cup lemon juice
12
1/2 cup Worcestershire sauce
13
1 tablespoon hot sauce
14
Combine all ingredients in a saucepan and slowly bring to a boil over medium-high heat; then reduce the heat and simmer until the sauce begins to thicken.
95
kcal
Calories
2
g
Fat
3
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons non-iodized salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon ground thyme, and more.
Yes, Dry Rub Fo Yo Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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