| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | July 1995 | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Chili powder, about 3 1/2 |
| ounces | ||
| 3 | T | Brown sugar |
| 2 | t | Cayenne pepper |
| c Hickory barbecue sauce | ||
| 3 | c Ketchup | |
| 1 | c Orange juice | |
| tb Soy sauce | ||
| ts Hot pepper sauce, such as | ||
| Chickens, quartered | ||
| c Mesquite wood chips, soaked |
INSTRUCTIONS
~---------------------MOP--------------------------- : -- Tabasco) : -- backbones discarded : -- (3 1/2-pound) : -- 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. Serves 6. Bon Appetit July 1995 Converted by MC_Buster. Per serving: 7059 Calories (kcal); 483g Total Fat; (61% calories from fat); 531g Protein; 140g Carbohydrate; 2716mg Cholesterol; 6291mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 72 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 51 1/2 Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 576
Calories From Fat: 146
Total Fat: 17.3g
Cholesterol: 14.7mg
Sodium: 1660.6mg
Potassium: 2456.2mg
Carbohydrates: 104.5g
Fiber: 32.3g
Sugar: 64.1g
Protein: 25.5g