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Chili-Rubbed Chicken Barbecue

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Submitted by JAnnMcGhee

YIELD

6 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

Chili rub
¾ 177
CUP ML CHILI POWDER *
3 45
TABLESPOONS ML BROWN SUGAR
2 1E+1
TEASPOONS ML CAYENNE PEPPER
Mop
1 237
CUP ML BARBECUE SAUCE
hickory
¾ 177
CUP ML KETCHUP
79
CUP ML ORANGE JUICE
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 5
TEASPOON ML RED HOT PEPPER SAUCE
Everything else
2 2
EACH EACH WHOLE CHICKEN
3 1/2 pounds each, quartered, backbones discarded *
3 7.1E+2
CUPS ML MESQUITE WOOD CHIPS
soaked in cold water 1 hour, optional *

Directions

For Chili Rub: Mix all ingredients in bowl.

For Mop: mix first 5 ingredients in medium bowl.

Arrange chicken in single layer on large baking sheet.

Season with salt and pepper.

Sprinkle chili rub generously on both sides of chicken; press to adhere.

Let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat).

When coals are white, drain chips, if using, and scatter over coals.

Place chicken, skin side down, on grill rack away from direct heat.

Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned).

Serve hot or warm, passing mop separately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 125 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 945mg 39%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 2%
Sugars g
Protein 2g
Vitamin A 11% Vitamin C 16%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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