I can tell you that there’s nothing quite like a perfectly grilled whole chicken to bring everyone together. And if you’re looking to take your poultry game to the next level, I’ve got just the recipe for you. Get ready for a truly mind-blowing sweet and savory, plum and citrus rubbed whole grilled chicken from #TeamLFR Chef Cory Walby of Saturday Night Test Kitchen.
This mouth-watering rub combines the richness of brown sugar with a blend of flavorful spices to create a truly unique grilled chicken experience. But be warned: high direct heat and sugar don’t always play well together. So, keep an eye on your bird and don’t let dinner go up in flames.
Trust me when I say that once you try this sweet and bold rub, you’ll never go back to boring chicken again. So fire up that grill, gather your friends and family, and prepare to be amazed. This is one recipe you’ll want to make again and again. Get ready for a flavor explosion that will leave everyone begging for more!
KEY INGREDIENTS USED IN THIS RECIPE
Plum Powder – This can be found in just about any Asian grocery store and some larger retail stores with a diverse spice section. Plum powder enhances flavor, adding toffee or earthy notes and deepening color when used in cooking. It definitely adds a different sweetness to the rub too.
Sriracha Powder – Did you know that the hot sauce that we have all come to love is in powder form as well?! Let me tell you, this stuff can be potent and also a game changer! The sweet and tangy heat becomes versatile in powder form, allowing you to add a dash of it to any dish.
Cinnamon – This spice adds some nice back-end warmth and depth to the rub. Cinnamon and plum go hand in hand, so it’s a no-brainer to add it to the rub! Being very aromatic, this is what the nose first picks up on, without taking over. Balance is definitely key!
WHAT SIDE DISHES COULD BE SERVED ALONGSIDE PLUM AND CITRUS RUBBED GRILLED CHICKEN?
Corn on the cob – Who doesn’t love eating with their hands? A nice sweet corn on the cob pairs so well with the sweet and savory grilled chicken.
Baby Potatoes – These are one of my go-to’s when the grill is on. For perfect taters, toss them in a cast iron pan with butter, garlic, and parsley to add color.
Grilled Broccoli – If there was only one side I could eat for the rest of my life, this would be it. Dressed in olive oil and good flaky salt, these little trees transform into charred amazingness!
TOP 5 MOST FREQUENTLY ASKED QUESTIONS ABOUT PLUM AND CITRUS RUBBED GRILLED CHICKEN
Can I use this rub on other meats besides chicken? Yes, it’s great on pork and beef as well!
How long should I marinate the chicken in the rub? Marinate for at least an hour, but overnight is even better for maximum flavor.
What’s the best way to grill a whole chicken? Cook over indirect heat, turning occasionally, until the internal temperature reaches 165°F.
How do I prevent the sugar in the rub from burning? Be mindful of the heat and keep an eye on the chicken to avoid burning.
How long should I let the chicken rest before carving? Give it at least 10-15 minutes to rest before carving to lock in the juices.
WHAT ARE THE BEST BEVERAGE PAIRINGS FOR PLUM AND CITRUS RUBBED GRILLED CHICKEN?
Beer – You could go one of two ways here: A classic lager, with its fresh and crisp profile would do wonders with this dish. Or choose a fruity and hoppy IPA, as the depth of the beer will pair well with the charred chicken.
Cocktails – A classic Whiskey Sour would offset the richness of the rub and baste that you are using on the chicken. What better way to hang out by the grill, than with a twangy drink?
Wine – A classic Pinot Grigio is always a go -o with chicken. The slight sweetness and crisp finish would be an amazing pairing for this dish!
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