Morton’s Sugar Cure
1 whole chicken, 4 to 5 pounds, neck, giblets and excess fat removed
Wash the chicken in cold water and pat dry with a paper towel.
Cut the chicken into eight pieces: two breast pieces, two thigh pieces, two drumsticks and two wings. Remove and discard the wing tips.
Pour the rub or spices into a bowl. Wet your hands, place some spice on your fingers, and lightly rub down the chicken pieces. Be sure to lightly cover the pieces. A little goes a long way.
Adjust the grill to 325°.
Grill the chicken pieces, skin side up, with the lid closed, until the juices run clear and the meat is no longer pink at the bone. The drumsticks and thighs will take 40 to 50 minutes and the breasts and wings will take 30 to 40 minutes. If you want barbecue sauce on the chicken, put it on during the last 10 to 15 minutes of grilling time, turning the pieces once or twice during this period. Remove from the grill and serve warm.