Shelly's Recipe

CHICKEN WITH WILD WEST SAUCE

Category: Poultry I

Wild West Paste
4 tbsp of room temperature butter
4 tbsp of Worcestershire Sauce
2 tbsp of paprika
2 tbsp of finely diced canned Chipotle chili peppers in adobo sauce
1 tsp of dry mustard
1 tsp of garlic salt
1 tsp of lemon pepper
2 x 3 lb whole chickens – halved

Wild West Baste
6 tbsp of Worcestershire sauce
3 tbsp of water
1 tsp of dry mustard

Wild West Paste: Combine Wild West paste ingredients and massage chicken halves thoroughly. Rub paste inside and out working it as far as possible under skin without tearing skin. Place 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 to 5 seconds with hand test).

Wild West Baste: Mix 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 chicken during this period. Continue to cook chicken for an additional 30 to 40 minutes, turning every 10 minutes and ending with chicken skin side down for a finial crisping. Brush chicken with basting sauce about halfway through cooking process.