Southwestern BBQ Chicken
Southwestern BBQ Chicken is fresh chicken prepared with a southwestern rub and grilled on a Kamado Grill over hardwood charcoal. Simply amazing! Southwestern BBQ Chicken OMGosh this was for dinner tonight with some Cilantro Lime Rice and fresh salsa and it honestly is just that good! I honestly think that buying a Kamado grill is the smartest investment I have made in a grill. I have bought 4 grills in the last 10 years, 2 gas, 1 gas hybrid smoker and now this Kamado. I am never going back to gas again. When I first got interested in smoking on the grill I thought the hybrid grill I bought was the best of both worlds. It made a great smoker but I never was that fond of the gas grill part of it. It also completely rusted out on the heat elements in just over a year. Not sure why but the last time I tried to use it I knew it all needed replacing. Fast forward to now and about 4 months ago I started researching Kamado grills and in the beginning I really though I wanted the big name brand one. I read everything I could get my hands on, hung out in forums and saw what people said and in the end did not buy the big name brand one. Sam’s had one that was just a little over half the price of that one and I decided to go with it. I am thrilled with it and pleased with the decision I made. I try to use it at least once a week and sometimes more. Todays chicken was the first time I tried a dry rub in the Kamado. Usually I brine everything. I do wish I had a little more time for the dry rub to be on the chicken before I cooked it today but it was still great. I only let it sit just over a hour before cooking, but I forgot to do it before I went out to run some errands and this was the best I could do. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Southwestern BBQ Chicken Author: Mary Ellen Prep time: 1 hour 30 mins Cook time: 1 hour 30 mins Total time: 3 hours Serves: Serves 4 Dry Rub 2 teaspoons ancho chili powder 1 teaspoon garlic powder 1 teaspoon cumin powder 1 teaspoon onion powder 1/2 teaspoon shallot pepper 1 teaspoon sweet paprika 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1 Chicken cut into pieces Dry Rub 2 teaspoons ancho chili powder 1 teaspoon garlic powder 1 teaspoon cumin powder 1 teaspoon onion powder 1/2 teaspoon shallot pepper 1 teaspoon sweet paprika 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1 Chicken cut into pieces Mix together the dry rub ingredients in a small bowl. Pat the chicken dry with a paper towel. Apply the entire rub to the chicken, rubbing it in the best you can. Let sit for up to 4 hours. Heat the grill up. Place the coals on one side of the grill before lighting. Place the chicken on the other side of the grill. Close lid and shut down the bottom grate to 3 and the top to 2. Check in 15 minutes, grill should be between 275 and 300 when you start. Then I regulate the temperature to 250 for the remaining cooking time. Mine was done in about 1 hour 15 minutes. Make sure the chicken is thoroughly cooked. Mix together the dry rub ingredients in a small bowl. Pat the chicken dry with a paper towel. Apply the entire rub to the chicken, rubbing it in the best you can. Let sit for up to 4 hours. Heat the grill up. Place the coals on one side of the grill before lighting. Place the chicken on the other side of the grill. Close lid and shut down the bottom grate to 3 and the top to 2. Check in 15 minutes, grill should be between 275 and 300 when you start. Then I regulate the temperature to 250 for the remaining cooking time. Mine was done in about 1 hour 15 minutes. Make sure the chicken is thoroughly cooked. I served it with a Cilantro Lime Rice and fresh salsa, some asparagus and a salad. What a yummy Sunday dinner! The Cilantro Lime Rice recipe is at That’s My Home. Cilantro Lime Rice