| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
July 1995 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Chili powder; (about 3 1/2 ounces) |
| 3 |
tb |
Brown sugar |
| 2 |
ts |
Cayenne pepper |
| 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) |
| 2 |
|
Chickens; quartered, |
|
|
; backbones discarded |
|
|
; (3 1/2-pound) |
| 3 |
c |
Mesquite wood chips; soaked in cold |
|
|
; water 1 hour |
|
|
; (optional) |
INSTRUCTIONS
CHILI RUB
MOP
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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