Prep: 10 mins | Cook: 25 mins | Serves: 8
INGREDIENTS:
- 4 chicken breasts boneless, skinless
- 8 chicken thighs boneless, skinless
- 2 tsp smoked paprika
- ½ tsp Italian seasoning
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tsp seasoning salt
- ½ tsp black pepper
- 3 tbsp brown sugar
- ¼ cup barbecue sauce
DIRECTIONS:
Trim the fat from any of the chicken pieces and place them in a shallow baking dish.
If the chicken breasts are thick you can butterfly them to reduce cooking time.
Mix together the paprika, Italian seasoning, garlic powder, onion powder, seasoning salt, black pepper and brown sugar until combined.
Rub this mixture onto all the chicken pieces, on all sides.
Let sit for up to an hour in the fridge, or grill immediately.
Heat your grill to medium-high heat.
Place the chicken pieces onto the hot grill and wait for at least 7-8 minutes before attempting to flip. Every grill is different, so yours may take longer. Avoid flipping until the underside has begun to caramelize and releases easily from the grill. If your chicken is sticking, it’s likely because it’s not ready to be flipped yet.
Flip the chicken pieces once they’ve caramelized on the first side. Grill for another 7-8 minutes, or more if needed, until the internal temperature reaches
74° Celsius (165 Fahrenheit). Just before the chicken comes to temperature, brush all sides with barbecue sauce.
Let the chicken rest after removing from the grill and loosely tent some foil over it while it rests for about 5 minutes
