BBQ is something we crave frequently. You can’t live in the Carolinas and not crave it. Of course, there is the issue of who has the better sauce between Heather and Lisa and even a few heated conversations on the validity of smoking a Boston Butt versus Whole Hog barbecue. Heather is team whole hog, whereas Lisa is team Boston Butt.
Disagreements on barbecue aside, Heather went on the hunt for the perfect dry rub for slow-roasted chicken to use at home, and Lisa uses this recipe frequently. It works nicely if you’re using it in a smoker or the oven.
Slow-roasting chicken in the oven is done at a lower temperature for a longer period of time. If you are restricted due to time constraints, cook for two hours at 300F and then turn the oven up to 350F for the last 30 minutes. When we have time for an actual slow-roasted bird, we allow it to cook at 200F until done.
Always check the temperature of poultry to ensure that it is cooked to the appropriate temperature. The bird is done when the thigh registers 165F.
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons minced, dried onion
- 2 teaspoons peppercorns
- 1 teaspoon chili powder
- 2 tablespoons ground cumin
- 3 tablespoons ground coriander
- 1/4 cup kosher salt
- 1/4 cup light brown sugar
Measure all of the ingredients into a food processor.
Blend thoroughly until you have a fine powder.
Store in an airtight container, as it yields enough for about three chickens.
Heather uses the mini food processor that came with her immersion blender. It’s perfect for small jobs