Chili Basted Chicken With Pineapple Salsa Recipe
Wait, just stop. Did you notice that a delicious Chili Basted Chicken With Pineapple Salsa recipe awaits you? Get all set to serve Chili Basted Chicken With Pineapple Salsa as a Side Dish today. You will love this delicious Chili Basted Chicken With Pineapple Salsa recipe! Dont miss it, Try it!
Ingredients
2 frying chickens
1 teaspoon each chili powder and paprika
1/4 teaspoon ground red pepper (cayenne)
2 tablespoons salad oil
2 teaspoons Dijon mustard
Pineapple Salsa
Directions
Remove chicken necks and giblets; reserve for other uses, if desired.
Discard lumps of fat.
With poultry shears or a knife, cut through each chicken along both sides of backbone.
Discard backbones.
Place each chicken, skin side up, on a flat surface and press firmly, cracking breastbone slightly, until bird lies reasonably flat.
Rinse and pat dry.
In a small bowl, smoothly blend chili powder, paprika, red pepper, oil, and mustard.
Brush evenly over chicken skin.
Place chickens, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Put lid on barbecue, drafts open (or cover with a tent of heavy-duty foil).
Cook until meat near thighbone is no longer pink; cut to test (40 to 50 minutes).
Meanwhile, prepare Pineapple Salsa.
Discard lumps of fat.
With poultry shears or a knife, cut through each chicken along both sides of backbone.
Discard backbones.
Place each chicken, skin side up, on a flat surface and press firmly, cracking breastbone slightly, until bird lies reasonably flat.
Rinse and pat dry.
In a small bowl, smoothly blend chili powder, paprika, red pepper, oil, and mustard.
Brush evenly over chicken skin.
Place chickens, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Put lid on barbecue, drafts open (or cover with a tent of heavy-duty foil).
Cook until meat near thighbone is no longer pink; cut to test (40 to 50 minutes).
Meanwhile, prepare Pineapple Salsa.
