CHICKEN WITH WILD WEST SAUCE

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Chicken with Wild West Sauce image

This recipe came from Licence To Grill - my favourite show on Food TV Canada. Marinating is not included in timing. Hope you enjoy it pilgrim!!

Provided by CountryLady

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons butter, at room temperature
4 tablespoons Worcestershire sauce
2 tablespoons paprika
2 tablespoons canned chipotle chiles in adobo, finely diced
1 teaspoon dry mustard
1 teaspoon garlic, finely minced
1 teaspoon lemon pepper
2 (3 lb) chicken, halved
6 tablespoons Worcestershire sauce
3 tablespoons water
1 teaspoon dry mustard

Steps:

  • Combine Wild West paste ingredients and massage the chicken halves thoroughly.
  • Rub the paste inside and out working it as far as possible under the skin without tearing the skin.
  • Place the chicken halves into plastic bags and refrigerate overnight or at least 2 hours.
  • Remove chicken from fridge and let stand covered at room temperature for about 30 minutes.
  • Bring grill to a medium heat – (4 to 5 seconds with hand test).
  • Mix Wild West baste ingredients and place in a spray bottle or in a dish with a basting brush and set aside.
  • Transfer chicken to grill and cook skin side up and lid down for 20 minutes Do not flip the chicken during this period.
  • Continue to cook the chicken for an additional 30 to 40 minutes, turning every 10 minutes and ending with the chicken skin side down for a final crisping.
  • Brush the chicken with Wild West basting sauce about halfway through the cooking process.

Nutrition Facts : Calories 1039.1, Fat 74.8, SaturatedFat 25.2, Cholesterol 341, Sodium 789.7, Carbohydrate 11, Fiber 1.6, Sugar 4.8, Protein 78.1

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