Barbequed Chicken - Craig's

Recipe Ingredients

1		Split fryer chicken
		White vinegar
		Rub
5 teaspoons	25ml	Salt
2 teaspoons	10ml	Dry mustard
2 teaspoons	10ml	Coarse grind garlic powder
2 teaspoons	10ml	Cracked black pepper
2 teaspoons	10ml	Msg
1 teaspoon	5ml	Crushed thyme
1 teaspoon	5ml	Celery salt
1/2 teaspoon	2.5ml	Dried ground lemon peel

Recipe Instructions

I let a split fryer sit in white vinegar for twenty minutes or so, turning a few times. Next I coated the halves with olive oil. Then I sprinkled on this rub (makes plenty for one split fryer).

I let the chicken stand in the fridge for a good hour before cooking on the Weber with a combination of charcoal and hickory (plain tap water in the drip pan.) I personally thought it was a tad bit on the salty side, but the family said it was fine. Must have been me.

Next time I might back off some on the plain salt and the garlic powder and make up the difference with Lawrys (Coarse Ground with Parsley) Garlic Salt, which I happen to like a lot.

Source:
Craig Edmundson

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