Turn up the heat with Pool Boy’s Sunburn Chicken. Juicy, flame-grilled chicken gets a generous coating of Pool Boy Rubs Sunburn seasoning for a savory, spicy kick and a beautifully charred finish. Simple ingredients, hot grill, big flavor.
Ingredients
- 4–5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work great)
- 2 tbsp olive oil
- 3–4 tbsp Pool Boy Rubs Sunburn Seasoning
- 1 tbsp honey, optional
- 1 tbsp melted butter, optional
- Fresh lime wedges, for serving
Instructions
1. Fire Up the Grill
Preheat your grill to about 400°F.
Set it up for two-zone cooking if possible, with one hotter direct-heat side and one cooler indirect-heat side. This gives you somewhere to move the chicken if the skin starts getting too dark before the inside is finished.
2. Prep the Chicken
Pat the chicken dry with paper towels. This is important—it helps the skin crisp up instead of steaming.
Lightly coat the chicken with olive oil.
Generously season all sides with Pool Boy Rubs Sunburn Seasoning, working some seasoning underneath the skin where possible.
Let the seasoned chicken sit for about 15–20 minutes while the grill finishes heating.
3. Get Some Color
Place the chicken on the grill over direct heat.
Grill for about 3–5 minutes per side, just long enough to develop good grill marks and start crisping the skin.
Watch it closely. If the seasoning starts getting too dark, move the chicken to the cooler side.
4. Finish Over Indirect Heat
Move the chicken to the indirect-heat side of the grill and close the lid.
Continue cooking at approximately 400°F, turning occasionally, until the chicken reaches a safe internal temperature.
For thighs and drumsticks, I’d take them to around 175–185°F. Dark meat becomes more tender in that range.
Chicken breasts should be removed around 160–165°F, accounting for carryover cooking.
Depending on the size and cut, expect roughly 30–45 minutes total cooking time.
5. Optional Sweet-Heat Finish
For an extra layer of flavor, mix:
- 1 tbsp melted butter
- 1 tbsp honey
- ½ tsp Sunburn Seasoning
During the last few minutes of grilling, lightly brush it over the chicken.
Don't add it too early—the honey can burn over high heat.
6. Rest & Serve
Remove the chicken from the grill and let it rest for 5–10 minutes.
Hit it with a squeeze of fresh lime right before serving.
Pool Boy Tip
Don't cook chicken by the clock—cook it by temperature. Chicken pieces vary considerably in size, so an instant-read thermometer will give you much better results than relying strictly on cooking time.
And if you're cooking breasts alongside thighs and drumsticks, keep an eye on the breasts. They'll usually be ready first.
Want More Heat?
Before serving, sprinkle just a little fresh Pool Boy Rubs Sunburn Seasoning over the finished chicken. Start light—you can always add more heat, but you can't take it back.
