Rubbing Your Chicken: A summertime grilling series

Feaston has gotten the Weber out in full force. We’re on a frequency of about three times a week or more.

Weather permitting.

While we will show you how to use your grill for everything this summer, one thing that you can expect all season long is ways to dress up your chicken.

Tastes like chicken? Not with Feaston.

Tastes like chicken? Not with Feaston.

Rub away. Before I get to our first piece of chicken. Let’s talk about rubbing your meat. No, really.

In Feaston’s experience and our preference is to use rubs on chicken. We’re not a fan of it on much else, but we have been know to use it in conjunction with basting on ribs.

Some people like to marinate their chicken. Not for us. Rubs are quick, provide the maximum amount of flavor and give you a nice outside crust so to speak.

They are also more environmentally friendly: You don’t have all that waste that you do with marinades.

So use your imagination (and your nose) to get creative with some rubs.

For our first chicken rub this season we went with some straight up curry (with a touch of salt and pepper, duh).

It was simple, to the point and worked very well. You don’t want to mess with curry too much. It does well on its own.

Beware of the curry powder. It WILL turn your hands yellow for an evening.

Beware of the curry powder. It WILL turn your hands yellow for an evening.

You don’t want to go too thick with your rub. Remember, it’s a rub. You should spreading it around.

I, however, went a little curry happy.

I, however, went a little curry happy.

Now, preheat your grill. If you use propane, this will be a snap. If you have charcoal like Feaston, ready the coals and let them die down to a medium-high heat before putting the chicken on. For the chicken, you will be using direct heat.

I did not let my coals die down a bit, so I just put them on a cooler part of the grill. You are going to want to cook a piece of chicken that is 3/4 inch thick for about 16 minutes total.

Right before you flip, they should be looking something like this.

Right before you flip, they should be looking something like this.

If you still need additional grilling time, do it in 2 or 3 minute intervals, flipping each time. This will help not to overdo your chicken. If you are a semi-experienced griller, you can poke the chicken with your finger to test for doneness. It should be firm but bounce slightly.

That’s when you have your perfect piece of curry chicken.

Go go along with our chicken we whipped up some rice. Not just any old rice. We made white rice with vegetable broth instead of water and threw in a bunch of spices.

A simplified version of dirty rice. Kinda.

A simplified version of dirty rice. Kinda.

What did we put in? Namely salt and pepper. Do what you feel. We do recommend the vegetable broth though.

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