Dry-Rubbed Barbecue Chicken With Sweet Corn & Spring Pea Succotash
by Seth Adams, Chef, Riverhorse, Park City, Utah
A fresh succotash is the perfect contrast to the savory rub in this colorful dish. Brine the chicken overnight for maximum flavor.
- Chicken Brine
- 1 cut up whole Smart Chicken
- 1 yellow onion
- 5 garlic cloves
- ½ bunch thyme
- ½ bunch rosemary
- ¾ cup kosher salt
- ⅓ cup brown sugar
- 8 cups water
- 8 cups ice
- Barbecue Spice Rub
- 5 teaspoons sweet paprika
- 2 teaspoons dried ground chipotle peppers
- 2 teaspoons dark chile powder
- 2 teaspoons cumin
- 2½ teaspoons ground coriander
- 2 teaspoons black pepper
- 2 teaspoons mustard powder
- 4 teaspoons brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2½ teaspoons salt
For the brine: In a large pot, combine all ingredients except for ice. Once the mixture comes to a boil, pour over the ice to cool. Add the chicken to the brine, and soak (refrigerated) for at least 12 hours.
For the spice rub: Remove the chicken from the brine and pat dry. Combine all the spices, and rub chicken with 3 tablespoons of the spice rub. Grill the chicken pieces over medium heat, rotating every few minutes for even grilling. Cook to an internal temperature of 165°F.
For the succotash: Soak corn (with husks on) in water for 30 minutes. Grill the corn in the husk over medium heat for 15 minutes, rotating every few minutes. Once cool, remove husks and cut the corn from the cob.
To a large skillet over medium heat, add vegetable oil and sauté the red peppers and shallot until slightly golden brown. Add the corn and peas and sauté for 2 to 3 minutes. Add butter and parsley to finish.