Ingredients for Chili Rubbed Chicken With Barbecue Mop Sauce
- 2 tablespoons chili powder
- 1 tablespoon brown sugar (chili rub) + 1/4 cup brown sugar (mop sauce)
- 1/2 teaspoon cayenne pepper (optional)
- Barbecue Sauce
- Ketchup
- Orange Juice
- Soy Sauce
- Hot Sauce
- Whole Chickens
- Mesquite Wood Chips
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How to Make Chili Rubbed Chicken With Barbecue Mop Sauce
- **Make the Chili Rub:** In a small bowl, combine 2 tablespoons chili powder, 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper (optional), and 1/2 teaspoon salt.
- **Make the Mop Sauce:** In a medium bowl, whisk together 1/2 cup apple cider vinegar, 1/4 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 1 teaspoon smoked paprika.
- Arrange chicken pieces in a single layer on a large baking sheet.
- Season chicken generously with salt and freshly ground black pepper.
- Sprinkle the chili rub evenly over both sides of the chicken, pressing gently to adhere.
- Let the chicken stand at room temperature for 1 hour.
- Prepare your grill for indirect heat. (Instructions will vary depending on your grill type. Refer to your grill's manual.)
- Once coals are white-hot (or grill is preheated), place chicken skin-side down on the grill rack over indirect heat.
- Cover the grill and cook for 35-40 minutes, turning every 5 minutes, until the internal temperature reaches 165°F (74°C).
- Remove chicken from grill and let rest for 5 minutes before serving.
- Drizzle generously with the BBQ mop sauce and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
107g
Fat
103g
Carbs
13g
