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Chili-Rubbed Chicken With Defense Dip

  • Two 3 1/2-pound chickens, quartered and backbones discarded

Chili Rub:

  • 3/4 cup chili powder
  • 3 tablespoons brown sugar
  • 2 teaspoons cayenne pepper

Defense Dip:

  • 1 cup Original #7 Jack Daniel's Grilling Sauce
  • 3/4 cup Heinz Ketchup
  • 1/3 cup freshly squeezed orange juice
  • 1 tablespoon soy sauce
  • 1 teaspoon hot pepper sauce

Mix chili powder, brown sugar and cayenne pepper in small bowl.

Mix Original grilling sauce along with ketchup in a small bowl. Add orange juice, soy sauce and hot pepper sauce. Set aside.

Arrange chicken in single layer on a large baking sheet, season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature for one hour.

Heat grill to medium-high heat. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes. (Chili rub will slightly burn.) Serve chicken hot, passing the Defense Dip separately. Serves 6.

Developed for H.J. Heinz Co. by Rania Harris

Thursday, September 26, 2002

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