CHICKEN WITH WILD WEST SAUCE
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| CHICKEN WITH WILD WEST SAUCE |
4 tablespoons of room temperature butter – (60ml)
4 tablespoons of Worcestershire Sauce – (60ml)
2 tablespoons of paprika – (30ml)
2 tablespoons of finely diced canned Chipotle chilli peppers in adobo sauce
1 teaspoon of dry mustard – (5ml)
1 teaspoon of garlic salt – (5ml)
1 teaspoon of lemon pepper – (5ml)
2 (3) pound whole chickens – halved
Wild West Baste
6 tablespoons of Worcestershire sauce – (90ml)
3 tablespoons of water – (45ml)
1 teaspoon of dry mustard – (5ml)
Combine Wild West paste ingredients and massage the chicken halves thoroughly. Rub the paste inside and out working it as far as possible under the skin without tearing the skin. Place the chicken halves into plastic bags and refrigerate.
Remove chicken from fridge and let stand covered at room temperature for about 30 minutes.
Bring grill to a medium heat – (4 to5 five seconds with hand test).
Mix Wild West baste ingredients and place in a spray bottle or in a dish with a basting brush and set aside.
Transfer chicken to grill and cook skin side up and covered for 20 minutes Do not flip the chicken during this period. 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 finial crisping.
Brush the chicken with Wild West basting sauce about halfway through the cooking process.
Yields: 4 servings
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