Chili Rubbed Chicken With Barbecue Table Mop Recipes

Steps:

• For chili rub: Mix all ingredients in bowl. For mop sauce: mix all sauce ingredients in medium bowl.
• Arrange chicken in single layer on a large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). When coals are white, drain chips if using, and scatter over coals. Place chicken, skin side down, on grill back away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop sauce separately.

Steps:

• 1. For chili rub - mix all ingredients in bowl. For mop sauce - mix all sauce ingredients in medium bowl.
• 2. Arrange chicken in a single layer on a large baking sheet. Season with salt and pepper. Sprinkle rub generously on both sides of chicken, press to adhere. Let stand at room temperature 1 hour.
• 3. Prepare barbecue grill to medium-high heat. When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill , about 35-40 minutes (chili rub may look slightly burned). Serve hot or warm passing mop sauce separately.

Steps:

• Preheat the oven to 375 degrees F.
• Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting.

Steps:

• For Chili Rub:
• Mix all ingredients in bowl.
• For Mop:
• mix first 5 ingredients in medium bowl.
• Arrange chicken in single layer on large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop separately.

Steps:

• In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing.
• Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well. Season salad with salt and pepper.

Steps:

• Mix 10 cups water, sugar and salt in large roasting pan. Place chicken skin side down in water mixture. Add more water to cover chicken if necessary. Cover and refrigerate at least 12 hours or overnight.
• Preheat oven to 300°F. Drain chicken; pat dry. Place chicken halves skin side down in single layer on heavy large baking sheet with rim. Brush each chicken half on 1 side with 2 tablespoons barbecue sauce. Sprinkle each with 1 1/2 teaspoons rub. Turn chicken halves over. Brush each half with 2 tablespoons barbecue sauce, then sprinkle each with 1 1/2 teaspoons rub.
• Bake chicken skin side up until meat thermometer inserted into thickest part of thigh registers 185° and chicken is deep mahogany color, basting every 20 minutes with pan juices, about 2 hours 15 minutes.

Steps:

• Mix salt, pepper, paprika, chili powder, cayenne cumin, and coriander.
• Rinse chicken; pat dry with paper towels, rub spice mixture on all sides of chicken pieces.
• Let stand 1 to 2 hours.
• Grill chicken over low to medium fire, turning often, 35 to 45 minutes, until chicken tests done.

Steps:

• Preheat oven to 400 degrees. In a small bowl, combine the chili powder, cumin, and paprika, plus salt and pepper to taste. Rub chicken all over with the chili mix.
• Add olive oil to a large cast-iron or other ovenproof skillet, and swirl to cover bottom. Add onion rounds in a single layer, then thyme. Add chicken, skin side up. Transfer to oven, and bake until the chicken has cooked through, 30 to 40 minutes.
• Let chicken cool slightly. Using your fingers, remove the bones. Slice each breast, crosswise, into four or five pieces. Serve with the roasted onion rounds and thyme.