Chicken with Wild West Sauce

Name: Chicken with Wild West Sauce
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4-6 serving(s)
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

Submitted by CountryLady

"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!!"

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Ready In:: 1hr 10mins
Ingredients:: 11
Serves:: 4-6

ingredients

WILD WEST PASTE
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
WILD WEST BASTE
6 tablespoons Worcestershire sauce
3 tablespoons water
1 teaspoon dry mustard

directions

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 overnight or at least 2 hours.
Remove chicken from fridge and let stand covered at room temperature for about 30 minutes.
Bring grill to a medium heat – (4 to 5 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 lid down 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 final crisping.
Brush the chicken with Wild West basting sauce about halfway through the cooking process.

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Reviews

Was planning to brave the cold with my little Hibatchi, but it snowed. We broiled the chicken instead and loved the results, but probably not as much as flame grilled. I could see the marinade working well wiith chicken cutlets or even pork chops.

justcallmetoni
If you want a flavorful, juicy grilled chicken, try this recipe! I followed instruction exactly & the chicken was tender on the inside with nice crisp skin on the outside. We did have to cook it for the maximum time to get it done! We particularly liked the taste of the chipotle chiles in adobo. I am going to serve this at my next barbeque party! Country Ladyk, you have come up with another winner!

Linda B

RECIPE SUBMITTED BY

CountryLady

Canada

In the words of Tracy Byrd, "I'm from the country & I like it that way"!! On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges! We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006. I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design! <img src="http://i48.photobucket.com/albums/f249/Dreamgoddess555/Narrow1-1.jpg">

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