| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Bbq | 1 | Servings | |
INGREDIENTS
| Chili Rub | ||
| 3/4 | c | Chili powder (about 3 1/2 ounces) |
| 3 | tb | Brown sugar |
| 2 | ts | Cayenne pepper |
| Mop | ||
| 1 | c | Hickory barbecue sauce |
| 3/4 | c | Ketchup |
| 1/3 | c | Orange juice |
| 1 | tb | Soy sauce |
| 1 | ts | Hot pepper sauce (such as Tabasco) |
| Everything Else | ||
| 2 | 3 1/2 pound chickens; quartered, | |
| Backbones discarded | ||
| 3 | c | Mesquite wood chips; soaked in cold |
| Water 1 hour (optional) |
INSTRUCTIONS
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. 6 Servings Bon App.tit July 1995 Recipe By : Bon Appetit July 1995 Posted to MC-Recipe Digest V1 #220 Date: Tue, 17 Sep 1996 18:04:38 -0400 From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way of kmeade@ids2.idsonline.com (The Meades)) NOTES : Dry-rubbed before grilling, the delicious bird is then generously drizzled with a zesty sauce at the table-twice the firepower for twice the= fun.
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