Dry Rubbed Grilled Chicken
This dry rubbed grilled chicken features bone-in drumsticks and thighs seasoned with a blend of spices and brined for added moisture. It's a straightforward way to enjoy juicy, flavorful chicken right off the grill.
- Prep
- 45 minutes
- Cook
- 40 minutes
- Total
- 1 hour, 25 minutes
Ingredients
Instructions
- 1.
Preheat the grill to 375°F. Gather and prepare all ingredients.
- 2.
Place the drumsticks in one Ziplock bag and the thighs in another. Divide the brine ingredients (¼ cup kosher salt, ¼ cup granulated sugar, and 2 quarts water) evenly between the two bags. Close the bags and gently massage to help dissolve the salt and sugar.
- 3.
Brine the chicken for 30 minutes at room temperature or up to 24 hours in the refrigerator.
- 4.
While the chicken is brining, make the seasoning blend by combining 1 Tbsp paprika, 2 tsp ground cumin, 2 tsp dried oregano, 1 tsp brown sugar, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper in a small bowl.
- 5.
Once the chicken has brined for at least 30 minutes, remove it from the brine, rinse, and pat dry on both sides with paper towels.
- 6.
Brush both sides of the chicken with 2 Tbsp vegetable oil and rub the seasoning blend all over the chicken.
- 7.
Grill the chicken thighs for about 15 minutes on one side, then flip and grill for a further 15 minutes until the internal temperature reaches 160°F. Let them rest; the temperature should rise to 165°F. If not, return them to the grill for a few more minutes.
- 8.
For the drumsticks, cook on one side for 15 minutes, flip and grill for 15 more minutes until the internal temperature reaches 165°F. Larger drumsticks may need an extra 5 minutes on each side.
- 9.
Serve and enjoy!