Finger-Lickin’ Saucy Chicken
12 broiler-fryer chicken halves
Rub:
2 T. salt
2 T. ground black pepper
1 T. cayenne pepper
1 T. paprika
2 T. garlic powder
2 T. dry mustard
3 C. barbecue sauce
Prepare grill; heat coals.
In jar with lid, place salt (if desired), black pepper, cayenne pepper, paprika, garlic powder and dry mustard. Shake to mix well. Rub dry-seasoning mix thoroughly on all sides of broiler-fryer chicken halves. Store any leftover rub.
Over medium-hot coals, place chicken bone side down on grill. Cover and cook 15 minutes, watching carefully to avoid flare ups. Turn halves over; cook 10 to 15 more minutes.
Baste generously with barbecue sauce. Continue to cook, basting and turning, until chicken is browned and glazed and juices run clear when chicken is pierced. Cut each half crosswise in half; diners will then have choice of white- or dark-meat quarters.
Makes 24 servings.
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