Barbecued whole chicken from The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Chris Schlesinger and John Willoughby

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Leesburg chowchow; Pebre: Chilean hot sauce; Jose's jicama slaw; Grilled andouille sausage and yam salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PinchOfSalt on June 01, 2013

    The rub mixture, which is used elsewhere in the book to great advantage, is a bit too spicy hot for chicken. (My taste, of course.) Next time, I will cut back on the cayenne or perhaps substitute a milder form of powdered red chili.

  • PinchOfSalt on May 31, 2013

    You make a rub with the other ingredients (which constitute All South Barbecue Rub, another recipe in this book), apply it to the chicken, and barbecue the chicken.

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