Chili-Rubbed Chicken Barbecue
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chili rub | |||
| ¾ | cup |
chili powder
|
*
|
| 3 | tablespoons |
brown sugar
|
|
| 2 | teaspoons |
cayenne pepper
|
|
| Mop | |||
| 1 | cup |
barbecue sauce
hickory |
|
| ¾ | cup |
ketchup
|
|
| ⅓ | cup |
orange juice
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| Everything else | |||
| 2 | each |
whole chicken
3 1/2 pounds each, quartered, backbones discarded |
*
|
| 3 | cups |
mesquite wood chips
soaked in cold water 1 hour, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chili rub | |||
| 177 | ml |
chili powder
|
*
|
| 45 | ml |
brown sugar
|
|
| 1E+1 | ml |
cayenne pepper
|
|
| Mop | |||
| 237 | ml |
barbecue sauce
hickory |
|
| 177 | ml |
ketchup
|
|
| 79 | ml |
orange juice
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
red hot pepper sauce
|
|
| Everything else | |||
| 2 | each |
whole chicken
3 1/2 pounds each, quartered, backbones discarded |
*
|
| 7.1E+2 | 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.
