Chicken with Wild West Sauce |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe came from Licence To Grill - my favourite show on Food TV Canada. Marinating is not included in timing. Hope you enjoy it pilgrim!! 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.
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