MESQUITE-ROASTED CHICKEN

Mesquite-Roasted Chicken image

Provided by ratherbeswimmin

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black peppercorns
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
2 (3 1/2-4 lb) whole chickens
1 cup ketchup
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
2 teaspoons granulated onion
2 teaspoons fresh ground black pepper
1 teaspoon ground cumin
mesquite wood chips, soaked in water to cover for at least 30 minutes

Steps:

Make the rub: in a bowl, combine all the rub ingredients; set aside.
Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
Remove the backbones and cut each chicken in half.
Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh, about 1 ¼ hours.
Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
Serve warm with the sauce on the side.

Nutrition Facts : Calories 624.3, Fat 41.4, SaturatedFat 11.7, Cholesterol 187.2, Sodium 1422.2, Carbohydrate 17, Fiber 1.6, Sugar 12.7, Protein 45.3