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