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
Preheat the grill to 375°F. Gather and prepare all ingredients.
Place the drumsticks in one Ziplock bag and the thighs in another. Divide the brine ingredients (1/4 cup kosher salt, 1/4 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.
Brine the chicken for 30 minutes at room temperature or up to 24 hours in the refrigerator.
While the chicken is brining, make the seasoning blend by combining 1 tablespoon paprika, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon black pepper in a small bowl.
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.
Brush both sides of the chicken with 2 tablespoons vegetable oil and rub the seasoning blend all over the chicken.
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.
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.
Serve and enjoy!
