Mesquite-roasted Chicken

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 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
• 2 (3 1/2-4 lb) whole chickens
• 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
• mesquite wood chips, soaked in water to cover for at least 30 minutes

Recipe

• 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 ½ 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 ¼ 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.