Dry-marinated grilled chicken

Ingredients:

Chicken

• 2 whole chicken carcasses, remove skin, separate meat into dark and white pieces
• 2 tablespoons non-iodized salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 teaspoon ground thyme
• 1 tsp. grated sage
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 2 cups Stonewall BBQ sauce, recipe below

Stonewall Sauce

• 0.5 cups butter
• 0.5 cup apple cider vinegar
• 0.5 tbsp. ketchup
• 0.5 cup lemon juice
• 0.5 cup Worcestershire sauce
• 1 tbsp. hot sauce

Preparation:

1. In a small bowl, combine the dry ingredients and rub them thoroughly into every millimeter of the chicken. Refrigerate the chicken overnight.
2. Preheat grill to medium heat.
3. Place the dark meat on the grill first, as it takes slightly longer to cook than white meat. Cook until the meat reaches an internal temperature of 180°F (82°C). Breasts are done at an internal temperature of 165°F (74°C).
4. When the chicken is almost done, generously brush the pieces with barbecue sauce on all sides. Serve the remaining sauce alongside the chicken.
   
   Stonewall BBQ Sauce.
   
   Combine all ingredients in a saucepan and bring to a boil over medium heat. Then reduce heat and simmer until the sauce thickens.