Chili Basted Chicken With Pineapple Salsa
|Chili powder||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon (Cayenne)|
|Salad oil||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Pineapple salsa||1 Tablespoon|
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.
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.