Kansas City Style Bbq Chicken Recipe
Ingredients
| Paprika | 2 Teaspoon | |
| Garlic powder | 1 3/4 Teaspoon | |
| Chili powder | 2 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| 1 (3 1/2 to 4-pound) chicken, trimmed of visible fat but not skinned | ||
| Ketchup | 1 Cup (16 tbs) | |
| Molasses | 5 Teaspoon | |
| 1 tablespoon packed dark brown sugar | ||
| Worcestershire sauce | 1 1/2 Teaspoon | |
| Dry mustard | 1 1/4 Teaspoon | |
Directions
1. Spray the grill rack with nonstick spray; prepare the grill tor indirect heating.
2. Combine the paprika, 1 1/4 teaspoons of the garlic powder, 2 teaspoons of the chili powder, the salt, and pepper in a bowl.
3. Cut out the chicken's backbone with poultry shears. Open the chicken out flat, skin-side up. With your fingers, loosen the skin over the breasts, legs, and thighs, and spread the paprika mixture under the skin. Let stand 15 minutes.
4. Meanwhile, in a small saucepan combine the ketchup, molasses, brown sugar, Worcestershire sauce, mustard, and the remaining 1/2 teaspoon each garlic powder and chili powder. Bring to a simmer over medium heat; reduce the heat to low and simmer 5 minutes, stirring often.
5. Place the chicken, skin-side up, over the indirect heat section of the grill. Grill 20 minutes, turn, and grill 20 minutes longer.Turn the chicken skin-side up; carefully remove the skin with tongs and discard. Grill the chicken 10 minutes more. Brush the chicken with half of the sauce and continue grilling until an instant-read thermometer registers 165°F when inserted into the thickest part of the breast, and 170°F when inserted into the thickest part of the thigh, 10-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand 5 minutes before cutting into serving pieces. Cut each breast half horizontally in half.
2. Combine the paprika, 1 1/4 teaspoons of the garlic powder, 2 teaspoons of the chili powder, the salt, and pepper in a bowl.
3. Cut out the chicken's backbone with poultry shears. Open the chicken out flat, skin-side up. With your fingers, loosen the skin over the breasts, legs, and thighs, and spread the paprika mixture under the skin. Let stand 15 minutes.
4. Meanwhile, in a small saucepan combine the ketchup, molasses, brown sugar, Worcestershire sauce, mustard, and the remaining 1/2 teaspoon each garlic powder and chili powder. Bring to a simmer over medium heat; reduce the heat to low and simmer 5 minutes, stirring often.
5. Place the chicken, skin-side up, over the indirect heat section of the grill. Grill 20 minutes, turn, and grill 20 minutes longer.Turn the chicken skin-side up; carefully remove the skin with tongs and discard. Grill the chicken 10 minutes more. Brush the chicken with half of the sauce and continue grilling until an instant-read thermometer registers 165°F when inserted into the thickest part of the breast, and 170°F when inserted into the thickest part of the thigh, 10-15 minutes longer. Remove from the grill, cover loosely with foil, and let stand 5 minutes before cutting into serving pieces. Cut each breast half horizontally in half.
Chef
