Roasted Chicken with Cinnamon Rub
May 6, 2019
Go light on the rub!
Ingredients
- 6 tablespoons onion powder
- 3 tablespoons sugar
- 3 tablespoons garlic powder
- 4 teaspoons dried thyme flakes
- 4 teaspoons ground cinnamon
- 3 tablespoons ground allspice
- 2 teaspoons ground nutmeg
- 3 tablespoons fresh-ground pepper
- 1 drop habanero chili
- chopped fine OR
- 2 tablespoons hot pepper sauce
Directions
- Step 1 Split a whole 3 pound chicken by cutting up the middle of the breast bone. Press the chicken flat, and rub both sides, plus under the skin around the breast, with the following concoction:
- Step 2 Mix the spices thoroughly in a bowl. Store remainder in a covered jar in a cool pantry. Light both sides of your gas grill and leave them on high for ten minutes or until the lava rocks are hot. Shut off one side of the grill and turn the other side to its lowest setting.
- Step 3 Place the chicken, skin side up, on the off side of the grill. Close the cover and let it cook for 45 minutes.
- Step 4 Raise the cover and turn the chicken 90F, close the cover and finish cooking for another 45 minutes. Test the thigh for doneness with an instant reading meat thermometer. About 180F is okay or pull the wing, it should come off easily.
- Step 5 Remove the chicken from the grill and let it rest for at least ten minutes before slicing.