Grilled Chicken with Herb Rub
- Olive Oil or Vegetable Oil for Coating
- for Sage and Rosemary Herb Rub:
- 2 tablespoons Sweet Paprika
- 2 tablespoons Ground Sage
- 1 tablespoon Dried Rosemary
- 1 tablespoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper
- 1 1/2 teaspoons Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 Chicken, 3-4 lbs, cut into serving pieces; or 4 bone-in or boneless chicken breasts or halves; or 12 bone-in or boneless chicken thighs
- Wood Chips or Chunks, soak for 30 minutes and drain
- Prepare a charcoal or gas grill for indirect grilling over medium-high heat and oil the grill rack.
- To make the herb rub, mix together the paprika, sage, rosemary, garlic powder, cayenne, salt, and black pepper in a small bowl. Coat the chicken with oil and sprinkle generoulsy with the herb rub.
- Sprinkle the wood chips on the coals, or add in a perforwared foil packet to a gas grill. Grill the chicken directly over medium-high heat, turning often, until the pieces are well browned, 6-10 minutes total. (Move the chicken to cooler spots on the grill if flare-ups occur). Transfer the pieces to the unheated portion of the grill, cover the grill, and cook. After 15 minutes, check for doneness by cutting into the chicken at the thickest part or testing with an instant-read thermometer. The chicken should show no sign of pink, and the temperature should reach at least 160 degrees F. Continue cooking the chicken as needed, up to 10 more minutes, but be careful not to overcook. As the pieces finish cooking, transfer them to a platter and cover loosely with aluminum foil until ready to serve.