Mesquite-Roasted Chicken Recipe

Name: Mesquite-Roasted Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rub; 2 tablespoons paprika; 2 tablespoons light brown sugar; 1 tablespoon chili powder; 1 tablespoon kosher salt; 1 tablespoon cracked black peppercorns; 2 teaspoons granulated garlic; 2 teaspoons granulated onion; 1 teaspoon ground cumin; Chicken; 2 (3 1/2-4 lb) whole chickens; Sauce; 1 cup ketchup; 1 tablespoon molasses; 1 tablespoon red wine vinegar; 1 tablespoon Worcestershire sauce; 2 teaspoons chili powder; 2 teaspoons granulated onion; 2 teaspoons fresh ground black pepper; 1 teaspoon ground cumin; Other; mesquite wood chips, soaked in water to cover for at least 30 minutes

Servings: persons

Rub
2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon cracked black peppercorns
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon ground cumin
Chicken
2 (3 1/2-4 lb) whole chickens
Sauce
1 cup ketchup
1 tablespoon molasses
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons chili powder
2 teaspoons granulated onion
2 teaspoons fresh ground black pepper
1 teaspoon ground cumin
Other
mesquite wood chips, soaked in water to cover for at least 30 minutes

1
Make the rub: in a bowl, combine all the rub ingredients; set aside.
2
Chickens: remove and discard the neck, giblets, and any excess fat from the chickens.
3
Rinse the chickens, inside and out, under cold water; pat dry with paper towels.
4
Remove the backbones and cut each chicken in half.
5
Coat each chicken half thoroughly with the rub, cover with plastic wrap, and refrigerate for 2-4 hours.
6
Make the sauce: in a small bowl, whisk the sauce ingredients together along with 1/2 cup water.
7
Follow your grill's instructions for using wood chips; grill the chicken halves skin side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170u00b0 in the breast and 180u00b0 in the thickest part of the thigh, about 1 1/4 hours.
8
Remove from the grill and loosely cover with foil; let rest for about 5 minutes before cutting the halves in two.
9
Serve warm with the sauce on the side.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Rub, 2 tablespoons paprika, 2 tablespoons light brown sugar, 1 tablespoon chili powder, and more.

Yes, Mesquite-Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mesquite-Roasted Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions