4 Reviews

Excellent dry rub, but I have suggested changes to try:<br/><br/>Eliminate the lemon from the recipe -- I cooked it with lemon once and without lemon once. Without lemon had a much richer taste. I found the lemon added too many high notes to the flavor.<br/><br/>Double the brown sugar. Adding a bit more sweetness improved the taste on my second try. The brown sugar also helps it stick to the bird.<br/><br/>Use softened butter instead of vegetable oil on the outside of the bird. Butter crisped the skin better and, again, the flavor was more succulent.

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Pondridge July 24, 2014

Awesome chicken!

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Scott B. July 09, 2014

Absolutely the best rub and moistest chicken I have ever eaten! Great Recipe. Works very well in a Traeger.

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Holy Smokes the bbq king August 04, 2009

What a great bird!! I knew this was for me because I already had a lemon, shallot and fresh rosemary on hand. The chicken was extremely moist and flavorful and I will be making this again (and next time will assign a star rating). Unfortunately I tried to turn on my gas grill yesterday and I was out of gas. Sigh. I had to cook this is in the oven, but next time I will report back after making it on the grill.

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Jules127 September 04, 2007
Texas Dry Rub Beer Can Chicken