Grilled Chicken with Herb Rub
2 TBSP Sweet Paprika
2 TBSP Ground Sage
1 TBSP Dried Rosemary
1 TBSP Garlic Powder
1 1/2 TSPN Salt
1/2 TSPN Cayenne Pepper
1 TSPN Freshly Ground Pepper
1 Chicken, 3-4 lb cut into serving pieces
4 Bone in or boneless Chicken breast halves OR
12 Bone in or bonless Chicken Thighs
Wood Chips or Chunks, soaked for 30 minutes and drained
Prepare a charcoal or gas grill for indirect grilling over medium-high heat and oil the grill rack.
Mix together the paprika, sage, rosemary, garlic powder, cayenne, salt, and black pepper in a small bowl. Coat the chicken with oil and sprinkle generously with the herb rub.
Sprinkle the wood chips on th ecoals, or add in a perforated foil packet to a gas grill. Grill the chicken directly over medium-high heat, turning often, until well browned, 6-10 minutes total. Transfer pieces to unheated portion of the grill, and cook. After 15 minutes, check for doneness by cutting into the chicken at the thickest part or testing with an instant read thermometer. The temperature should 160 Degrees Fahrenheit. Continue cooking as needed, being careful not to overcook. Transfer to a platter and cover loosely with aluminum foil.