Dry-Rub Chicken with Honey Barbecue Sauce

Yield: 4 servings (serving size: about 4 oz chicken and about 4 tsp sauce)
Source: Cooking Light Magazine: May 2004
CL Comments: Draper and her family often celebrate Mother's Day - and the return of warm weather - with a backyard cookout. The star of the meal is this succulent, spicy chicken with an irresistible sweet-and-sour barbecue sauce.
Amy's Comments: Since the grill is still in "I will fix it tomorrow" status, I made this in the rotisserie. I didn't cut the chicken down the middle and just got the rub under the skin where I could. The rest I rubbed all over the outside. I wasn't so sure about the sauce but YUM! It was tasty! It was a good 'vinegary' tasting sauce. Reminds me of a Carolina-style bbq sauce (which I MISS!). I am going to put the sauce on pulled pork one day soon. Will make this again.


1 (3-pound) whole chicken
1 tbsp paprika
2 tsp lemon pepper
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp seasoned salt
cooking spray

1/2 cup ketchup
1/4 cup fresh lemon juice
2 tbsp cider vinegar
2 tbsp honey
1/2 tsp garlic powder
1/4 tsp black pepper


  1. To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from the breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  2. Combine paprika and next 4 ingredients (paprika through seasoned salt). Rub paprika mixture under loosened skin, and rub over breast and drumsticks. Gently press skin to secure. Cut a 1-inch slit in skin at the bottom of each breast half; insert tips of drumsticks into slits.
  3. To prepare grill for indirect grilling, place a disposable aluminum foil pan in grill; pour water in pan. Arrange charcoal around pan; heat to medium. Coat grill rack with cooking spray; place rack on grill. Place chicken, breast side down, on grill rack over foil pan. Cover and grill 1 hour and 30 minutes or until a thermometer registers 180 degrees. Remove chicken from grill; place on a clean cutting surface. Cover with foil, and let stand 5 minutes.
  4. To prepare sauce, combine ketchup and the remaining ingredients in a small saucepan. Bring the sauce to a simmer over medium-low heat; cook 15 minutes, stirring frequently. Remove skin from the chicken, and brush with 1/3 cup sauce. Serve the remaining sauce with the chicken.


H.U: 5 per serving
CALORIES 265 (26% from fat); FAT 7.8g (satfat 2.1g, monofat 2.9g, polyfat 1.9g); PROTEIN 29.3g; CARBOHYDRATE 20.3g; FIBER 1g; CHOLESTEROL 85mg; IRON 2.2mg; SODIUM 650mg; CALCIUM 27mg;

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