Recipe: Southwest Barbecue Chicken
Serves: 8 / Preparation time: 15 minutes / Total time: 1 hour (plus resting time) If you remove the skin before eating, the number of fat grams per piece is reduced by about half. Use any combination of your favorite chili powders.
4 large chicken leg quarters, separated at the thighs and legs
1 tablespoon ancho chili powder
1 tablespoon chili powder
1 teaspoon smoked paprika
2 tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon onion powder
1/2 teaspoon black pepper
1 cup favorite barbecue sauce
If desired, place the chicken pieces in a brine of 1 cup kosher salt dissolved in 1 gallon water. Brine the pieces about 3 hours in the refrigerator.
Rinse the chicken pieces well under cold water and pat dry. in a small bowl, combine all the rub ingredients and mix well. Sprinkle the rub all over both sides of the chicken pieces. place the chicken in the refrigerator for at least 1 hour. Remove 20 minutes before grilling.
Preheat the grill to medium-high heat. Oil the grates well. place the chicken pieces skin side down. Grill about 10-12 minutes, watching carefully for flare-ups, until the pieces remove easily from the grill. Turn over and continue cooking until the chicken is cooked through, about 15 minutes or more for large thighs and chicken legs.
If desired, brush the chicken with your favorite barbecue sauce and continue cooking until the sauce sets in, about 5 minutes. Remove from the grill and serve, giving guests the option of removing the skin.
From and tested by Susan M. Selasky for the Free Press Test Kitchen. 258 calories (54% from fat), 15 grams fat (4 grams sat. fat), 7 grams carbohydrates, 22 grams protein, 270 mg sodium, 85 mg cholesterol, 0 grams fiber.
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