5 lbs free range organic chicken thighs & drumsticks
1 tbs ground rosemary
2 tbs paprika
1 tbs garlic powder
1 tbs onion powder
1 tbs salt
1 tsp cayenne pepper
To make the dry rub, mix all spices together until well blended. Coat all chicken pieces evenly.
Get your grill ready. We cooked over a sparse layer of hardwood charcoal with the lid on for 1 hour, turning occasionally.
Using low heat slow-cooks the chicken, keeping it moist and tender inside. You’ll want to watch the grill for flare ups caused by rendered chicken fat dripping onto the charcoal.
Just move the chicken around to avoid the flames. If you have a gas grill, cook over a low to medium-low temp.
The spice rub will blacken, but the strong flavors shine through the smoky char.
You’ll know the chicken is done when the skin is crispy all over and each piece feels firm but not hard to the touch.