Prepare your Free Range Chicken by jointing it and removing the skin – I tend to BBQ smaller pieces if it is mid week (doesn’t take as long to cook, and is easier to serve quickly)
Mix together the dry rub ingrdients; the 1 tsp Pitt Cue Rub, 2 tsp Smoked Paprika, 1 tsp Cayenne Pepper, 1/2 tsp Garlic Salt, and 1/2 tsp Paprika. Rub the ‘rub’ into the meat, and leave, covered, in the fridge for a couple of hours if possible (overnight would be even better)
Take the Chicken out of the fridge an hour or so before you start cooking (you don’t want it to be too cold). Make sure you cook it through properly… I’d suggest 30 – 40 minutes on the BBQ or on a griddle indoors… but either way, make sure the juices run clear before you rest the Chicken for 15 minutes or so
Towards the end of cooking time – add a few whole Red Peppers to the BBQ or griddle… they work really well with the Chicken and are super easy to cook like this – you’re after slightly squashy but still in once piece Peppers (!)
Serve the Chicken and Peppers with Flatbread and some Lentil Salad… or with some Paprika Roasted Potatoes and a big Salad….