Grilled Chicken - Made with a Tasty Rub and a Great Lemon Flavor

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Grilled Chicken - This Recipe is Actually Great for Grilling or Barbeque

Learning how to grill chicken is easy. This particular grilled chicken is easy to make and tasty to eat.

Actually if you are grilling chicken with indirect heat, it is a very low maintenance meal to make, so when entertaining, this meal gives you time to spend with your guests.

With this particular meal, Debbie and I were just messing around one afternoon with some spices and this was the result. Also You don't have to use your grill for your chicken to come out well. This meal would cook and taste good coming out of a smoker as well.

If you are making this meal with your grill it should take you about 2 hours using low to med heat. Of course the time could vary based on your equipment and the weather conditions.

Bottom line though, this grilled chicken is finished at 170 degrees. If you have it in your smoker it could take 4 hours or more.

The rub

1/2 TSP Season salt	1/2 TSP Celery salt
1/2 TSP Garlic powder	1/2 TSP Garlic salt
1/2 TSP Red cayenne pepper	1/2 TSP Chili powder
1 TSP Basil leaves	1/2 TSP Marjoram

Put all your spices together in a bowl, mix and grind them together. I always try to make this rub up a few days ahead of time, just to give all the flavors time to properly mix together. Also, I always make more than I need and I store them in an airtight container. The rub will last a long time this way.

When you are ready to cook, wash the chicken and dry it off with a paper towel.

Butter the whole chicken using a spray type butter and put the rub on all sides of the chicken, then lightly spray it with butter again.

Put a couple of slices of lemon in the cavity of the chicken and you are ready to go.

You can leave it covered in the refrigerator for a few hours before you grill it if you want. This will give the spices time to work into the meat. Just remember to get it to room temperature before you put it on the grill.

Getting the grill right

Get your grill started, preheated and cleaned off.

Once you are ready to go, remember you want to make this grilled chicken with indirect heat. When using a gas grill I turn at least my middle burner off. If I want to really slow things up, I turn off the back two burners and keep the front one on low. (Summer cooking)

This is not a meal that you have to watch a lot. Actually when using indirect heat like this, I wouldn't even open the grill for at least 45 minutes after you start.

Remember, if you keep opening your grill to check your food, you will greatly slow up the cooking process.

Your target temperature is 170 degrees and remember when you bring your chicken in and let it rest, it will continue to cook. I would suggest you bring it in at 165 degrees, cover it lightly with foil and pull together the rest of your meal while it rests for a few minutes.

I love grilled chicken and I hope you enjoy this meal as much as I do.

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SBI!