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Barbecued Chicken for Special Gatherings

Dry Rub For Barbecued Chicken

Nothing says holiday gatherings quite like barbecue. A weekend tradition for many Americans has been Barbecued Chicken. Combining a Dry Rub, Glazing Sauce and Barbecue Sauce is an excellent way to tenderize grilled meat as it flame broils. Enclose your chicken in a foil pouch and add your dipping sauce. Set your grill to medium high, or if cooking indoors preheat your oven to 375 F. The last fifteen minutes, remove the foil and add your tangy Barbecue Sauce. Serve with some homemade Potato Salad, Coleslaw, or Corn on the Cob. Discover more recipes for holiday gatherings by visiting:

Barbecued Chicken For Special Occasions


Five pounds Chicken Legs, Thighs or Wings

For the Dry Rub

Two Tablespoons Paprika

Two Tablespoons Cayenne Pepper

Two Tablespoons Chili Powder

Two Tablespoons Ground Cardamom

Two Tablespoons Ground Black Pepper

Two Tablespoons Garlic Powder or 4T Minced Garlic

Two Tablespoons Onion Powder or 4 T Minced Sweet Onion

One cup Light Brown Sugar

Two Tablespoons Kosher Salt

Two Tablespoons Sweet Paprika

Two Tablespoons Dried or Fresh Minced Parsley

For the Glazing Sauce


One half cup Apple Vinegar

One cup Apple Juice

One stick of Unsalted Butter melted or one half cup Canola Oil

For the Barbecue Sauce

One and a half cups Ketchup or Tomato Puree

Two Tablespoons Maple Syrup

Two Tablespoons Dijon Mustard

Two Tablespoons Worcestershire Sauce

Two Tablespoons Cider Vinegar

One Tablespoon Hot Red Pepper Sauce

One Tablespoon Lemon Juice

One half teaspoon Cayenne Pepper

One half teaspoon Liquid Smoke

Two Tablespoons Olive Oil

Salt and Pepper to taste


1) Wash and pat dry your chicken pieces. Combine and liberally add the Dry Rub mixture. In a separate non reactive bowl mix the Glazing Sauce ingredients stirring to mix. Spread pieces on a piece a large rectangle of aluminum foil. Next paint the pieces liberally on both sides with the Glazing Sauce.

2) Take another piece of foil and cover the chicken pieces rolling the edges together upwards. Poke a few small holes in the top of the foil to let steam release while grilling.

3) In a small saucepan cook the minced garlic and oil. Add the rest of the ingredients for the Barbecue Sauce bring to a quick boil then immediately reduce heat to low and simmer. Bring the sauce with you after cooling for putting on chicken after steaming outdoors or indoors.

4) On medium high heat grill the chicken packets in one layer with the cover on and vented. Cook and flip them after about twenty minutes or, if using gas grill set temperature at 375 F. Indoors, cook the packets for 15 minutes then reduce heat to 350 F for an additional 30 to 40 until juices run clear. Inside temperature should read roughly 170 F. The last 15 minutes remove the foil and paint both sides liberally with the Barbecue Sauce.

Serve with some steamed or grilled Corn on the Cob, Baked Potatoes or Potato Salad, and Cole Slaw

World Cuisine Today Magazine

September 5, 2022