Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Avant-garde cocktails from Alinea's bar — molecular mixology
Cocktail technique manual — ice, shaking, stirring, carbonating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Avant-garde cocktails from Alinea's bar — molecular mixology
Cocktail technique manual — ice, shaking, stirring, carbonating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
You're reading one of recipes available free. Full library with Gastronome.
To make rub, place first 5 ingredients in a bowl and combine with your fingers, breaking up lumps in sugar. (You'll need 1 1/2-2 tablespoons rub for this recipe. The excess can be stored in a sealed jar for several weeks.) Sprinkle rub over chicken on both sides, rubbing into the meat with your fingers. Arrange chicken in a baking dish. Cover with foil, and refrigerate 20 minutes. To make basting mixture, combine oil and smoke seasoning in a small bowl, stirring with a whisk. Spread the coals in an even layer to make a single-zone fire. (On a gas grill, you'd simply light the appropriate burner.) Preheat to high. Clean and oil grate. Arrange chicken diagonal to bars of grate, and grill 4-6 minutes total per side or until browned and thoroughly heated; begin basting chicken after first 2 minutes of cooking, and baste several times. (If you're feeling ambitious, rotate each breast a quarter-turn after the first 2 minutes to create hatch marks.) Insert an instant-read meat thermometer into thick end of breast through the side--the temperature should be about 160°. Transfer chicken to a platter or plates; serve with barbecue sauce.