1 tablespoon smoked paprika
1 teaspoon ground cayenne pepper
1 teaspoon freshly ground black pepper
3 tablespoons chopped garlic
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon ground cumin
2 ounces canola oil
1 tablespoon dark brown sugar
PUT the brine ingredients in the plastic bag and stir to mix.
PLACE the chicken into the bag, seal and put in refrigerator for 2 to 3 hours.
REMOVE the chicken from the plastic bag, pat dry and lay it on a cutting board.
PLACE the contents of the rub in a bowl and mix together, making a paste.
RUB the paste all over chicken, placing some under breast and leg quarter skin.
MAKE a charcoal fire and spread coals to either side of grill for indirect cooking. Or, heat one side of a gas grill so chicken can be cooked indirectly.
PLACE the chicken so it lays spread-eagle on the grill but not over the coals.
COVER the grill and cook 45 to 50 minutes.
ALLOW the chicken to rest for 15 minutes, cut into pieces and serve.
For more on the art and craft of wine, visit John Brown's Vines & Vittles blog at thegazz.com.