Chicken with Wild West Sauce

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

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!!

Ingredients Nutrition


  1. Combine Wild West paste ingredients and massage the chicken halves thoroughly.
  2. Rub the paste inside and out working it as far as possible under the skin without tearing the skin.
  3. Place the chicken halves into plastic bags and refrigerate overnight or at least 2 hours.
  4. Remove chicken from fridge and let stand covered at room temperature for about 30 minutes.
  5. Bring grill to a medium heat – (4 to 5 seconds with hand test).
  6. Mix Wild West baste ingredients and place in a spray bottle or in a dish with a basting brush and set aside.
  7. Transfer chicken to grill and cook skin side up and lid down for 20 minutes Do not flip the chicken during this period.
  8. 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.
  9. Brush the chicken with Wild West basting sauce about halfway through the cooking process.
Most Helpful

Was planning to brave the cold with my little Hibatchi, but it snowed. We broiled the chicken instead and loved the results, but probably not as much as flame grilled. I could see the marinade working well wiith chicken cutlets or even pork chops.

justcallmetoni February 21, 2005

If you want a flavorful, juicy grilled chicken, try this recipe! I followed instruction exactly & the chicken was tender on the inside with nice crisp skin on the outside. We did have to cook it for the maximum time to get it done! We particularly liked the taste of the chipotle chiles in adobo. I am going to serve this at my next barbeque party! Country Ladyk, you have come up with another winner!

Linda B May 15, 2004