Mesquite-Roasted Chicken

Weber's Big Book of Grilling

• Ready In: 2 hrs 15 mins
• 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

1. Make the rub: in a bowl, combine all the rub ingredients; set aside.
2. Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
3. Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
4. Remove the backbones and cut each chicken in half.
5. Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
6. Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
7. 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.
8. Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
9. Serve warm with the sauce on the side.