Whole30 BBQ Chicken

From Primal Kitchen recipes…

Whole30 Coffee Dry Rub

Ingredients

• 1 teaspoon pink Himalayan salt
• 1 heaping tablespoon organic garlic powder
• 1 heaping tablespoon organic onion powder
• 1 heaping tablespoon organic ground coriander
• 1 heaping teaspoon organic ground thyme
• 1 heaping teaspoon organic sage – rubbed
• 1 heaping teaspoon organic ground paprika
• 1 heaping teaspoon fresh ground black pepper
• 2 tablespoons plus 2 teaspoons ground organic decaf coffee

Instructions

• Place all of the ingredients above into a small mixing bowl. Stir to combine.
• If you want to double or triple this recipe to make extra dry rub, store the dry rub in a resealable bag, small mason jar with lid, or airtight spice jar.

Whole30 BBQ Chicken with Coffee Dry Rub & Hawaiian BBQ Sauce

Ingredients

• 4 pounds chicken pieces (we used skin-on)
• 2 tablespoons Primal Kitchen Avocado Oil, plus more for oiling the grill
• 1 serving Whole30 Coffee Dry Rub (see recipe above)
• 1 jar Primal Kitchen Hawaiian BBQ Sauce

Instructions

• Preheat the oven to 400ºF. 
• Remove the chicken pieces from the refrigerator and the packaging, and place the chicken on a baking sheet. Allow the chicken to come to room temperature (about 15 minutes).
• Drizzle the outside of all of the chicken pieces with avocado oil. Season the chicken pieces generously with the Whole30 Coffee Dry Rub, and use your (clean) hands to rub the dry rub into the outside of all of the chicken pieces.
• Slide the baking sheet into the oven. Bake the chicken for 30 minutes.
• Meanwhile, heat up your grill.
• Pour a little avocado oil into a small bowl. Dip a clean kitchen towel into the oil. Pick up the towel with tongs, and rub it over your grill grate. You don’t want to drench the grill grate in oil; a little bit will do to keep the chicken from sticking.
• Remove the chicken, and turn off the oven.
• Pour the PK Hawaiian Style BBQ Sauce into a bowl. Take a brush and dip into the BBQ sauce, and coat each piece of chicken thoroughly with the sauce. Go back for a second or third coat, if desired. Note: Use tongs to handle the chicken; it’ll be hot just out of the oven.
• Place the chicken pieces on the grill grate. Cook for 5 minutes, covered.
• Open the grill and, using tongs, turn the chicken pieces over. Cook for 5 minutes on the other side.
• Remove the chicken from the grill and place on a plate. The chicken is cooked all the way through when a heat thermometer inserted into the thickest part of the meat reads 165ºF for breast, and 170ºF for thighs. 

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