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Chili-Rubbed Chicken Barbecue















Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


Chili rub
¾ cup chili powder
3 tablespoons brown sugar
2 teaspoons cayenne pepper
1 cup barbecue sauce
¾ cup ketchup
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


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

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Nutrition Facts

Serving Size 95g (3.4 oz)
Amount per Serving
Calories 1252% of calories 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?


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