Simple Grilled Barbecue Chicken

A mainstay of the summertime is barbecue. We love barbecue chicken, ribs, and more; but we often don’t make the time to get it done. The one exception is Memorial Day—I usually get up at 7 am to start smoking ribs for dinner. That being said, we love chicken drumsticks and thighs. Not only are they a great meal, we can cook them in bulk and pack them in meals for the week.

This recipe uses the rib rub we put together for our Memphis Dry Rub Ribs, and is less involved than our other Split Barbecue Chicken recipe. You’ll love these alone, or with a side of our barbecue sauce. Happy grilling!

Ingredients

6lb chicken thighs and drumsticks

Memphis dry rub
1/4 cup paprika
2 Tbsp garlic powder
2 Tbsp mild chili powder (use medium or hot to kick up the heat)
1/2 Tbsp chipotle chili powder
1/2 Tbsp Chinese five spice
1/2 Tbsp celery salt
1/2 tsp cayenne pepper
1/2 tsp ground black pepper

Method

Simple Grilled Barbecue Chicken Recipe [paleo, primal, gluten-free]

Rinse and pat dry chicken. Season each side liberally with dry rub, and toss.

Start a fire/set the grill to 400°F. Place chicken skin side up and close grill. Cook for 7-9 minutes.

Flip chicken and cook for an additional 7-10 minutes with the lid closed.

Serve alone or with your favorite cole slaw.

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