Description
An easy, Cajun spice rub makes this one yummy grilled chicken recipe!
Ingredients
- FOR THE CHICKEN:
- 1 whole Chicken, Cleaned, Giblets Removed, Cut Into 8 Pieces
- 1 Lime, Juiced
- 1 Tablespoon Salt
- 1 Tablespoon Ground Black Pepper
- 2 Tablespoons Olive Oil
- 1 Lemon, Juiced
- FOR THE DRY RUB MIX:
- 1 teaspoon Fresh Thyme
- 1 teaspoon Dry Mustard
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground White Pepper
- 1 teaspoon Ground Sage
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Marjoram
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 2 Tablespoons Cayenne Pepper
- 2 teaspoons Brown Sugar
Preparation
Chicken requires 2 hours of marinating time, in addition to the above prep and cook times.
Trim any excess fat and skin from the chicken. Squeeze the juice of the lime over the chicken and rub it in with your hands. Rinse the chicken with cold running water. Drain and pat dry with paper towels.
Sprinkle the salt and black pepper over the chicken and rub it in with your fingers. Set aside while you make the dry rub.
Add all of the dry rub ingredients into a bowl and whisk together to make sure it is evenly combined. Sprinkle desired amount of the rub over the chicken. Rub it in with your fingers.
Cover the chicken, put it in the fridge and leave to marinate for 2 hours or more.
Preheat your outdoor grill to 350 F. I used a charcoal grill.
Whisk together the juice of the lemon with the olive oil. Place your chicken pieces on the grill skin side down. Do not move or play with it. Leave it for 3 minutes and flip. Once you flip, baste with the olive oil and lemon juice marinade. Each time you flip the chicken, baste it with the marinade.
Cook until the juices of the chicken run clear when pierced with the tip of a knife or skewer. This should take about 12 to 15 minutes total but to be safe make sure the internal temperature is 165 F.
Remove from the heat to a clean platter and let it sit for 6 minutes before slicing. You can serve this with your favorite BBQ sauce or as you like!
