Roasted Bbq Chicken with Red Devil Rub
Set your taste buds ablaze with this show-stopping Roasted BBQ Chicken with Red Devil Rub, a perfect balance of smoky, sweet, and spicy flavors. Featuring a bold homemade spice blend of smoked paprika, chili powder, brown sugar, and a fiery kick of cayenne, this dish transforms a simple whole chicken into a masterpiece of mouthwatering BBQ perfection. Skillfully roasted to golden-brown glory, the chicken is basted with tangy BBQ sauce in the final moments, delivering irresistibly caramelized goodness in every bite. Easy to prepare yet impressive enough for dinner parties, this juicy and tender chicken pairs beautifully with classic sides like coleslaw or roasted veggies. Whether you're feeding a crowd or treating yourself to a gourmet experience, this recipe is your go-to for bold, barbecue-inspired comfort food.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 2 tablespoons smoked paprika
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- 0.5 cup BBQ sauce of your choice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the Red Devil Rub by combining smoked paprika, brown sugar, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, and kosher salt in a small bowl. Mix well so all spices are evenly distributed.
Remove any giblets from the cavity of the chicken. Rinse the chicken under cold water and pat it completely dry with paper towels.
Drizzle the chicken with olive oil and rub it all over to ensure the seasoning sticks. Then evenly coat the chicken with the Red Devil Rub on all sides, including inside the cavity for maximum flavor.
Place the chicken on a roasting rack in a baking dish breast side up. Tuck the wings underneath the chicken and tie the legs together with kitchen twine to ensure even cooking.
Roast the chicken in the preheated oven for 75 minutes, basting it with its juices every 20 minutes.
Brush the chicken with BBQ sauce during the last 10-15 minutes of cooking, allowing the sauce to caramelize.
Use a meat thermometer to confirm the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 10 minutes before carving. The resting time helps retain the juices.
Garnish with freshly chopped parsley if desired and serve warm with additional BBQ sauce on the side.
Nutrition Facts
Calories |
757 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 11.1 g | ||
| Protein | 72.3 g | 145% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 719 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
