Chili-Rubbed Chicken With Barbecue Table Mop

Recipe Ingredients

		Chili Rub
3/4 cup	177ml	Chili powder - (3-1/2 oz)
3 tablespoons	45ml	Brown sugar
2 teaspoons	10ml	Cayenne pepper
		Mop
1 cup	237ml	Hickory barbecue sauce
3/4 cup	177ml	Ketchup
1/3 cup	78ml	Orange juice
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Hot pepper sauce - (Tabasco)
2		Chickens - quartered, up to
		Backbones discarded
3 cups	711ml	Mesquite wood chips - soaked
1		Cold water 1 hour - (opt)

Recipe 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.

Source:
Alaska Seafood Marketing Institute

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.