Chicken with Wild West Sauce

Name: Chicken with Wild West Sauce
Ingredients: 4 tablespoons butter, at room temperature; 4 tablespoons Worcestershire sauce; 2 tablespoons paprika; 2 tablespoons canned chipotle chiles in adobo, finely diced; 1 teaspoon dry mustard; 1 teaspoon garlic, finely minced; 1 teaspoon lemon pepper; 2 (3 lb) chicken, halved; 6 tablespoons Worcestershire sauce; 3 tablespoons water; 1 teaspoon dry mustard

11 ingredients

9 steps

Ingredients

4 tablespoons butter, at room temperature
4 tablespoons Worcestershire sauce
2 tablespoons paprika
2 tablespoons canned chipotle chiles in adobo, finely diced
1 teaspoon dry mustard
1 teaspoon garlic, finely minced
1 teaspoon lemon pepper
2 (3 lb) chicken, halved
6 tablespoons Worcestershire sauce
3 tablespoons water
1 teaspoon dry mustard

Directions

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.