Mesquite-Roasted Chicken
- Ready In:
- 2hrs 15mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
-
Rub
- 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
-
Chicken
- 2 (3 1/2-4 lb) whole chickens
-
Sauce
- 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
-
Other
- mesquite wood chips, soaked in water to cover for at least 30 minutes
directions
- 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.
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