Mesquite-Roasted Chicken
Weber's Big Book of Grilling
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INGREDIENTS
NutritionRub
- 2tablespoons paprika
- 2tablespoons light brown sugar
- 1tablespoon chili powder
- 1tablespoon kosher salt
- 1tablespoon cracked black peppercorns
- 2teaspoons granulated garlic
- 2teaspoons granulated onion
- 1teaspoon ground cumin
Chicken
- 2(3 1/2-4 lb) whole chickens
Sauce
- 1cup ketchup
- 1tablespoon molasses
- 1tablespoon red wine vinegar
- 1tablespoon Worcestershire sauce
- 2teaspoons chili powder
- 2teaspoons granulated onion
- 2teaspoons fresh ground black pepper
- 1teaspoon ground cumin
Other
- mesquite wood chips, soaked in water to cover for at least 30 minutes
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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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