Good! So do I
- Dried Parsley
- Dried Chives
- Paprika Powder
- Spicy Paprika Powder
- Garlic Powder (fresh is even better)
- Coarse Sea Salt
- Sunflower oil
Mix a royal amount of the herbs with a bit of sunflower oil and sub it all over the chicken.
You may hold off on the salt as it may “sweat off”.
Heat up the BBQ and grill over direct heat at abou 140°C (284°F) for about 50 minutes.
When the chicken’s core temperature has been at about 72°C (167°F) for a couple of minutes you’ll get the best result.
As I use a Parrilla for this I can place a thin layer of charcoal (Quebracho wood) under the chicken which burns quite long. But after 40 minutes the heat starts to go down, which comes in just fine as it allows the chicken to continue cooking without burning up.
Also this is a good moment to salt it nice and generously so it melts partially but you’ll also end up with some surprise-salty-bites.
It also helps to throw the remaining oils/herb mix over the meat in those last 15 minutes.
On a parrilla you won’t end up with flames but you will get a lot of tasty smoke that just adds onto the flavor of the rub.
2 thoughts on “This Slow Cooked Salty Crispy BBQ Chicken is Finger Licking Good”
Hey just wanted to give you a quick heads up.
The text in your post seem to be running off the screen in Firefox.
I’m not sure if this is a format issue or something to do
with web browser compatibility but I figured I’d post to let you know.
The style and design look great though! Hope you get the
problem solved soon. Thanks
Thanks for the heads up!