MESQUITE-ROASTED CHICKEN

Mesquite-Roasted Chicken image

Number Of Ingredients 20

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FOR THE RUB:
2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black peppercorn
2 teaspoons granulated garlic
2 teaspoons granulated onions
1 teaspoon ground cumin
2 whole chicken, 3 1/2 to 4 pounds each
FOR THE SAUCE:
1 cup ketchup
1 tablespoon molasses
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
2 teaspoons chili powder
2 teaspoons granulated onions
2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
Mesquite chunks or chips soaked in water for at least 30 minutes

Steps:

TO MAKE THE RUB: In a small bowl combine the rub ingredients. Remove and discard the neck, giblets, and any excess fat from the chickens. Rinse the chickens, inside and out, under cold water and pat dry with paper towels. Remove the backbones and cut in half (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2 to 4 hours. TO MAKE THE SAUCE: In a small bowl whisk together the sauce ingredients along with 1/2 cup water. Follow the grill's instructions for using wood chunks. Grill the chicken halves, skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, about 1 1/4 hours. Remove from the grill and loosely cover with aluminum foil. Allow to rest for about 5 minutes before cutting the halves in two. Serve warm with the sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves