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Chili Basted Chicken With Pineapple Salsa

Barbecue.Master's picture
  Frying chickens 2
  Chili powder 1 Teaspoon
  Paprika 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.
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.

Recipe Summary

Side Dish

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Chili Basted Chicken With Pineapple Salsa Recipe