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Note: this was taken from  www.thepauperedchef.com  and copied here just in case the page disappears...

Proper Barbecue Chicken

For the rub, I turned to a famous thing "magic dust" invented by barbecue god Mike Mills. A blend of mustard powder, paprika, granulated garlic, and other goodness, it's good enough to mix up and keep around for rubbing on just about anything, including sauteed vegetables. I recently rubbed it on some pork chops and they were stellar.

Magic Dust (makes 2 cups)

  • 1/2 cup paprika
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • 2 tablespoons mustard powder
  • 1/4 cup chile powder
  • 1/4 cup ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated garlic
  • 2 tablespoons cayenne (or less to taste)

Combine ingredients in a container and mix thoroughly. To begin, mix up the magic dust and sprinkle it pretty liberally all over the chicken. While you can proceed right away, see if you can plan ahead long enough to let the chicken sit, covered loosely in the refrigerator, for a few hours or even a day. The magic dust has salt in it, so there's no need to salt the chicken otherwise.