Mesquite-Roasted Chicken

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READY IN: 2hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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