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The Ultimate Spicy BBQ Chicken It’s BBQ season! We asked Michael Gratz, of Prairie Fire BBQ (, to share a foolproof BBQ recipe with us What You’ll Need Equipment:

Grill Tongs Charcoal Kitchen Shears Instant read thermometer 1 Whole Chicken

Ingredients for the Spice Rub: 1 Cup White Sugar ½ Cup Brown Sugar ½ Cup Course Salt ¼ Cup Smoked Paprika 2 Tbsp Black Pepper 2 Tbsp Celery Salt 2 Tbsp Onion Powder 2 Tbsp Granulated Garlic 2 Tbsp Chili Powder 1 Tbsp Cumin 1 Tbsp Coriander 1 Tbsp Mustard Powder 2 tsp Oregano 2 tsp Cayenne Powder 1 tsp Ginger Powder

Optional extra:

Prairie Fire BBQ sauce

Kansas City and St Louis native, I moved to London several A years ago with my family. I enjoyed the incredible diversity of the food in London, but still craved the BBQ that I grew up enjoying

every weekend – particularly during the summer. I decided to try my hand at street food trading and catering. As the only traditional Kansas City-style BBQ in London, it has truly been a dream come true for me to see my sauces and rubs stocked in the best butcher shops in London. Now I’m going to show you a super easy method on how to cook one of my favorite meats from the BBQ - chicken, with a little rub recipe to help elevate your BBQ bird:


1. Spatchcock the chicken – Cut the back bone out and flatten the bird. Your butcher can do this for you. 2. At least 30 minutes before cooking, liberally rub the spice mix all over the bird and be sure to get it under the skin. 3. Once the coals are nice and hot and covered in grey ash, you’re ready to cook. 4. Build a two zone fire in the BBQ grill. This is done by scattering the charcoal on one side of the grill so there’s a hot side and cooler side. 5. Place the bird skin-side-up on the cooler side. Place the lid on the grill with the holes over the bird. 6. Cook until the internal temperature in the thickest part of the breast is 70 Celsius and 75 in the thickest part of the thigh. Should take about 1.5 hours. 7. For an added flavor boost, slather onto the chicken the BBQ sauce about five minutes before it has finished cooking.

The American July-August 2016 Issue 752  

The leading cross-media publication for Americans in the UK - and anyone interested in American culture

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