4 servings kosher salt and pepper black freshly ground
2 tablespoons blackstrap molasses
4 servings olive oil
1 tablespoon onion powder
1 teaspoon oregano crushed
2 tablespoons smoky paprika
0.1 cup red wine vinegar
2 teaspoons classic bbq rub
3 tablespoons sugar
1 tablespoon cocoa unsweetened
0.3 cup worcestershire sauce
Equipment
bowl
grill
kitchen thermometer
chefs knife
poultry shears
Directions
Build charcoal fire or preheat gas grill. Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/
Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.
Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder.
Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer.
Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.
Combine paprika, salt, sugar, brown sugar, cumin, chili powder, pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.
Note: Extra rub can be stored in an airtight container for up to six months.
