Mesquite-Roasted Chicken

Name: Mesquite-Roasted Chicken
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

22 ingredients

9 steps

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 1/2 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 1/4 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.