The dry rub
- ½ cup turbinado sugar
- 2 Tbs kosher salt
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tsp Italian seasoning (dried marjoram, basil, oregano, thyme)
- 1 tsp chili powder
- ½ tsp ground ginger
- ½ tsp ground allspice
I applied a thin coating of vegetable oil to a family pack of chicken thighs to help the rub adhere. I put a heavy coat of rub on the skin then flipped the thighs over and applied a heavy coat of rub to the meat. By the time I coated both sides I had used about 70% of the rub. The thighs went into the refrigerator overnight to let the sugar and salt melt into the chicken.
The next day the chicken was sitting in a thin layer of syrup. I flipped the thighs back over, gave the chicken a fresh dusting of rub on its skin and let it warm up on the counter for about twenty minutes while my grill was getting ready. I cooked these indirect on my Weber Genesis for an hour. The lid thermometer on the front of the grill read 450 degrees but it was nowhere near that hot at the back of the grill where the thighs were cooking. My front burner was on high, the middle burner was on low and the back burner was off.
The chicken came off when each thigh registered an internal temp of 170 degrees. The skin was extra crunchy and very sweet from the sugar infusion. The flavor of the rub had really penetrated into the meat as well.
The family response was very positive but interesting. The chicken got inhaled so I know everyone liked it. The comments I got back on the dry rub was that it was good but different. My family is not big on really spicy food but they missed having a little bit of heat.
If you want to try this dry rub you have to pay attention. If your grill gets too hot for just two minutes you will burn the heck out of this.