This tastes so yummy, but I have had to have the fire department on alert for the past few times I have made this over charcoal! Angie Owen and I about singed our eyebrows off the last time I made this. It’s great if you can handle the heat…LITERALLY!!!!
Serves 6
Chili Rub
¾ cup chili powder (about 3 ½ oz.)
3 Tbsp. brown sugar
2 tsp. finely ground cayenne pepper
Mop
1 cup hickory barbecue sauce
¾ cup ketchup
1/3 cup orange juice
1 Tbsp. soy sauce
1 tsp. Tabasco
2 – 3 ½ lb. chickens, quartered, backbones discarded (or just use pre-cut chicken or legs and thighs) leave the skin on!!!!!
3 cups mesquite wood chips soaked in cold water 1 hour (optional, but good)
For chili rub: mix all ingredients in a bowl. For mop: Mix first 5 ingredients in a 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 for 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.
Commentaires