Mesquite-Roasted Chicken

Name: Mesquite-Roasted Chicken
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 8 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"Weber's Big Book of Grilling"

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Ready In:: 2hrs 15mins
Ingredients:: 18
Serves:: 8

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

Make the rub: in a bowl, combine all the rub ingredients; set aside.
Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
Remove the backbones and cut each chicken in half.
Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
Make the sauce: in a small bowl, whisk the sauce ingredients together along with ½ cup water.
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.
Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
Serve warm with the sauce on the side.