Ingredients – Serves 4
6-8 chicken pieces – I like to use a combination of drumsticks, thighs and wings. I find breasts dry out too much.
2 tablespoons vegetable oil
1 quantity smoky chipotle barbecue sauce from this recipe
1 teaspoon salt
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon Mexican chilli powder
1 teaspoon cumin
1 teaspoon dry oregano
2 teaspoons brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
Place the ingredients for the dry rub in a large bowl and stir well to combine. Add the washed and dried chicken pieces and massage the spices into the chicken, ensuring each piece is well coated. Cover and refrigerate overnight if possible but an hour or two will also suffice.
Take the chicken out of the fridge and let it come to room temperature. Add the oil to the chicken pieces and rub it in well. Heat and set up your grill for indirect cooking and cook the chicken pieces, turning regularly, until they are almost cooked through. You should have the lid of the barbecue down for most of the cooking time; how long it takes will depend on the heat of your grill but it should be around 20 minutes. Alternatively you can preheat your oven to 180C and bake the chicken in a foil covered baking dish for 30-35 minutes. Once the chicken is almost cooked, move the pieces over the direct flame and start basting the chicken with the barbecue sauce.
If you’ve done the first part of the cooking process in the oven then remove the chicken from the baking dish and place on a hot grill over a direct flame. Keep basting and turning the chicken until you have a nice glaze. It’s important to keep turning the chicken pieces over as the sauce starts to set and to keep basting. It should take about 10-12 minutes for the chicken to finish cooking and to achieve a nice glaze. Place the chicken pieces on a platter and let it rest for about 10 minutes before serving.