Chili-Rubbed Chicken Barbecue

Two whole chickens, quartered and coated in a fiery dry rub of chili powder, brown sugar, and cayenne, then grilled low and slow over indirect heat with optional mesquite wood chips for smoke. The mop sauce on the side brings a tangy, sweet counterpoint with hickory barbecue sauce, ketchup, orange juice, soy sauce, and hot sauce.

The rub is bold: three-quarters of a cup of chili powder plus two teaspoons of cayenne means this chicken packs serious heat. The brown sugar in the rub caramelizes on the grill and creates a dark, crusty bark that looks slightly charred but tastes deeply savory and sweet. Press the rub firmly into both sides of the chicken and let it sit at room temperature for a full hour before grilling. That rest lets the salt in the chili powder start seasoning the meat while the surface dries out for better crust formation.

Grill skin-side down first, away from direct heat, and turn every 5 minutes with the lid on. This indirect method cooks the chicken evenly without flare-ups from dripping fat. The whole cook takes 35 to 40 minutes. Pass the mop sauce on the side rather than brushing it on during grilling; the sugars in the sauce would burn over that cook time.

Chef Tips

• Soak mesquite wood chips for at least an hour before scattering over the coals for clean smoke
• Don’t panic if the rub looks blackened; that’s the chili powder and sugar caramelizing, not burning
• Use an instant-read thermometer: 165F at the thickest part of the thigh means done
• Let the chicken rest 5 minutes off the grill before serving

Variations

• Milder version: Cut the cayenne in half and use sweet paprika for part of the chili powder
• Oven method: Roast at 400F for 40-45 minutes, finishing under the broiler for crispy skin
• Pork ribs: This rub and mop work equally well on baby back ribs