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FIREHOUSE ROASTED MESQUITE CHICKEN




Source of Recipe


Jim Ross as seen on Live With Regis


List of Ingredients




1 TBSP. PAPRIKA
1 TBSP. LIGHT BROWN SUGAR
1/2 TBSP. CHILI POWDER
2 DROPS LIQUID SMOKE, MESQUITE
1/2 TBSP. SEA SALT
1/2 TBSP. COARSE GROUND PEPPER
1 TSP. GARLIC, MINCED
1 1/2 TSP. ONION POWDER
1/2 TSP. CUMIN
1 3 1/2-TO-4-LBS. WHOLE CHICKEN
MESQUITE CHIPS SOAKED IN WATER FOR 30 MINUTES


Recipe



1) Heat grill to medium.
2) Combine paprika, brown sugar, chili powder, liquid smoke, sea salt, pepper, garlic, onion powder, and cumin in a small bowl and set aside. Remove and discard neck and giblets from the chicken. Rinse the chicken inside and out and pat dry. Cut the chicken in half and carefully remove the backbones. Coat chicken halves with rub, place in bowl, and cover with plastic wrap. Place in the refrigerator for 3 hours. Follow the grill's instructions for using woodchips. Grill the chicken halves, skin side up, over indirect medium heat until the juices run clear, about 1 1/4 hour.