Thursday, September 9, 2010

BBQ Chicken with a Southwest Spice Rub



Soon the BBQ season will come to an end for us, but I wanted to share with you this fantastic recipe of BBQ ed chicken with a south west spice rub. This amount makes enough for 4 large chickens. It help to have one of these contraptions that are very inexpensive and are a great substitute if your barbecue does not have a rotisserie.


  • 1/2 cup of smoked paprika / regular is fine too
  • 1/4 cup chili powder
  • 1 tbsp. salt / more according to taste if necessary
  • 2 tbsp. coriander
  • 2 tbsp. garlic powder
  • 2 tbsp. sugar
  • 2 tbsp. curry powder
  • 1 tbsp. pepper
  • 1 tbsp. basil
  • 1 tbsp. thyme
  • 1 tbsp. cumin
  • 1 tbsp. cayenne pepper.
  1. Combine and store in a sealed jar, in a cool and dark place. (like all your spices should be).
  2. First off you need one of those bbq stands for roasting a chicken upright on the bbq, or split your chicken in half and bbq that way.
  3. Schmear the chicken with your favorite mustard or the mustard you have on hand and give it a good massage.
  4. Rub your chicken generously with the spice rub, inside and out.
  5. Turn on half the bbq , place the chicken on the opposite side of the heat.
  6. Close the lid, and bake about 2 1/2 - 3 hours or until the meat thermometer reaches
    180 degrees when it is place in the thickest part of the thigh.
  7. Cover the bird and let rest for 10-15 minutes before you try to take it off the stand.
  8. Keep the carcass what ever you do, DO NOT throw it away. It makes a great soup for later on in the week.
  9. Finger licking good, make sure have lots of napkins.

8 comments:

  1. Charlotte, I love it! Can't wait to try it out. When I do chickens like this, I don't have that handy contraption so I use my angel-food cake pan (my pan comes apart so I can use just the base/cone to hold up the chicken without the pan all around it).

    --Amy G.

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  2. Here in Ontario, we call this beer can chicken. Before you put the chicken on the stand, you take a can of beer or lemonade or it could just be plain water and cut off the top. Pour out or drink half the can then add spices to it. We use paprika and Montreal chicken spices. Put the can on the plate part of the stand and put your chicken over top of it o the stand. Barbeque as normal. You cannot taste the beer flavour at all. I was skeptical as I don't like beer. My son has made it with country time lemonade. It keeps the chicken very moist.

    Interesting how you sometimes use recipes from the Mennonite Treasury.
    I received the Mennonite Treasury as shower present in 1969. I think we all got that book along with many handmade embroidered pillowcases.

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  3. Oh yum! I have a whole chicken to cook today! This sounds wonderful! ♥

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  4. Fabulous! Your rub sounds great. I have several meals to plan yet for September camping. I just might add this one to the list. I have that stand....which works so well. Kathy (MGCC)

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  5. Recipe looks wonderful Char, I need to get a 'contraption' like that.

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  6. We BBQ our chickens like this all year round but it doesn't take that long to cook on our BBQ. 1hr 15 mins for a fryer seems to be enough to cook it thoroughly. I like the way the fat drains off the meat into the tray as well.

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