This recipe is part of our series with chef, entrepreneur, and open-fire cooking expert Anya Fernald.
INGREDIENTS
For the chicken:
Half-chicken, bone-in and skin-on
For the homemade barbecue sauce:
2 teaspoons chili powder
2 teaspoons coconut or date sugar
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper (adjust for heat)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon extra virgin olive oil
INSTRUCTIONS
Mix the spices: In a small bowl, combine coconut and date sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and black pepper.
Prepare the chicken: Pat the half chicken dry with paper towels.
Season: Rub the spice mixture evenly over the chicken. Then, rub the olive oil on the skin to help the spices stick and promote crispiness. Let rest for one hour.
Cook the chicken: Light your charcoal in your Sea Island Forge 1-2 hours before starting to cook. Position the grill about a foot over the coals.
Cook: Set the chicken on the grill bone-side down. Cook bone-side down for 20 minutes then turn over to cook skin-side down for and additional 20 minutes.
