Barbecued Dry-Rubbed Chicken

Another recipe from Cook's Country (best cooking magazine that exists). The first time I made this for my husband, he thought he'd died and gone to heaven. I am not a fan of fried or barbecued chicken (it's so hard to cook it just right: not over- or under-done), and my poor hubby with his Southern upbringing longs for the food of his youth.

Enter this recipe: if you follow it to the letter, you can't go wrong.  It'll be perfect every time.

Make sure you chill the meat for at
least a half hour and let the rub really
season the chicken.

You don't have to use chicken legs--I just
do because they're my kids' favorites and
they're CHEAP.

*My only word of caution is to make sure your grill is very clean before you start--there's enough oil in the chicken skin to cause flare-ups that can blacken each piece, you don't want to add to that problem by having a full grease pan or greasy grates.  Kohl's always has the best online sales and coupon codes--check out this sweet grill set for Father's Day!

Be sure to coat the chicken with your rub
under the skin--I cook with the skin on,
but then most of us discard the skin
when it's time to eat.