* Whole Chicken cut up into parts (2 breasts, 2 thighs, 2 drumbsticks, 2 wings). Save carcass for making chicken broth. Optionally up to you if you want to cook the wings or use to make the broth. * 4 Potatoes – your choice of type. * Rub recipe (see below)
**Rub (will be more than enough) – this is a Memphis style rub (from BarbecueBible.com)**
1/4 cups sweet paprika
4 1/2 teaspoons freshly ground black pepper
4 1/2 teaspoons dark brown sugar
1 tablespoons salt
1 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin
* Note for this rub – drop the cayenne pepper to 1/2 tsp if you don’t want as much heat. Otherwise, it will be spice
**Instructions**
* Prepare a charcoal grill for 2 zone cooking. Fill chimney full of charcoal or if no chimney simply mound up the charcoal like a pyramid. Use accelerant of choice (newspapers, parafin cube, Lighter fluid (if you must), etc). and light charcoal and wait until it’s fully burning (30 min roughly) * While coals are coming to temp, break down your chicken into parts, lightly oil them with your oil of choice (I used canola) * Apply rub to all sides of your chicken pieces * Clean your potatoes, prick them thoroughly with a fork all over and lightly oil them. Optionally, lightly salt your oiled potatoes * When coals are ready, bank all of the coals to one side. * Oil the cook side of the grate and place your chicken and potatoes on the grill. Note, no need to wrap the potatoes * Keep vents open fully and close grill and allow to cook uninterrupted for about 50 min * Check your chicken and test your potatoes. When you reach about 160 – 165 deg F for the breasts, 175 – 180 deg F for the thighs and drums and your potatoes are soft when you prick them – remove all from the fire. * For any pieces not done as per the above requirements, keep on the grill. Pull off those pieces that are ready. The recipe should have everything come together at once; however, you may have to leave the potatoes on for another 5 to 10 min. That’s okay because the meat should rest for 5 minutes at least. * Optionally, you can put the chicken over the direct fire for a few minutes to get a char or grill marks if you want. * Eat.
Wasting_Time1234
One whole chicken is affordable – especially if bought on sale. Potatoes are still reasonably priced and are a cheap food as well. Didn’t specify, but I added a 3rd item for the meal. Just some julienned green bell peppers that I dipped in a ranch sauce. This meal should be very affordable.
One item that could be a sticking point is the grill. Not everyone will have one or not a charcoal grill. This can be adapted for both a gas grill and for an oven. IF you do not have a charcoal grill, then for the rub use smoked paprika instead of sweet Hungarian style. If in the oven, you may have to hit the chicken pieces with the broiler for 5 min. You can also finish the pieces direct on a gas grill. Oven temp most likely to work would be 375 deg F.
I did not specify in the recipe, but you can finish the chicken over direct heat for a few minutes. That’s what I did.
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**Ingredients**
* Whole Chicken cut up into parts (2 breasts, 2 thighs, 2 drumbsticks, 2 wings). Save carcass for making chicken broth. Optionally up to you if you want to cook the wings or use to make the broth.
* 4 Potatoes – your choice of type.
* Rub recipe (see below)
**Rub (will be more than enough) – this is a Memphis style rub (from BarbecueBible.com)**
1/4 cups sweet paprika
4 1/2 teaspoons freshly ground black pepper
4 1/2 teaspoons dark brown sugar
1 tablespoons salt
1 teaspoons celery salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground cumin
* Note for this rub – drop the cayenne pepper to 1/2 tsp if you don’t want as much heat. Otherwise, it will be spice
**Instructions**
* Prepare a charcoal grill for 2 zone cooking. Fill chimney full of charcoal or if no chimney simply mound up the charcoal like a pyramid. Use accelerant of choice (newspapers, parafin cube, Lighter fluid (if you must), etc). and light charcoal and wait until it’s fully burning (30 min roughly)
* While coals are coming to temp, break down your chicken into parts, lightly oil them with your oil of choice (I used canola)
* Apply rub to all sides of your chicken pieces
* Clean your potatoes, prick them thoroughly with a fork all over and lightly oil them. Optionally, lightly salt your oiled potatoes
* When coals are ready, bank all of the coals to one side.
* Oil the cook side of the grate and place your chicken and potatoes on the grill. Note, no need to wrap the potatoes
* Keep vents open fully and close grill and allow to cook uninterrupted for about 50 min
* Check your chicken and test your potatoes. When you reach about 160 – 165 deg F for the breasts, 175 – 180 deg F for the thighs and drums and your potatoes are soft when you prick them – remove all from the fire.
* For any pieces not done as per the above requirements, keep on the grill. Pull off those pieces that are ready. The recipe should have everything come together at once; however, you may have to leave the potatoes on for another 5 to 10 min. That’s okay because the meat should rest for 5 minutes at least.
* Optionally, you can put the chicken over the direct fire for a few minutes to get a char or grill marks if you want.
* Eat.
One whole chicken is affordable – especially if bought on sale. Potatoes are still reasonably priced and are a cheap food as well. Didn’t specify, but I added a 3rd item for the meal. Just some julienned green bell peppers that I dipped in a ranch sauce. This meal should be very affordable.
One item that could be a sticking point is the grill. Not everyone will have one or not a charcoal grill. This can be adapted for both a gas grill and for an oven. IF you do not have a charcoal grill, then for the rub use smoked paprika instead of sweet Hungarian style. If in the oven, you may have to hit the chicken pieces with the broiler for 5 min. You can also finish the pieces direct on a gas grill. Oven temp most likely to work would be 375 deg F.
I did not specify in the recipe, but you can finish the chicken over direct heat for a few minutes. That’s what I did.