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Ingredientes
- 4 Tbsp. room temperature butter - (60ml)
- 4 Tbsp. Worcestershire Sauce - (60ml)
- 2 Tbsp. paprika - (30ml)
- 2 Tbsp. finely diced canned Chipotle chilli peppers in adobo sauce
- 1 tsp dry mustard - (5ml)
- 1 tsp garlic salt - (5ml)
- 1 tsp lemon pepper - (5ml)
- 2 x 3 pound whole chickens - halved Wild West Baste
- 6 Tbsp. Worcestershire sauce - (90ml)
- 3 Tbsp. water - (45ml)
- 1 tsp dry mustard - (5ml)
Direcciones
- Combine Wild West paste ingredients and massage the chicken halves thoroughly. Rub the paste inside and out working it as far as possible under the skin without tearing the skin. Place the chicken halves into plastic bags and chill.
- Remove chicken from fridge and let stand covered at room temperature for about 30 min.
- Bring grill to a medium heat - (4 to 5 seconds with hand test).
- Wild West Baste:Mix Wild West baste ingredients and place in a spray bottle or possibly in a dish with a basting brush and set aside.
- Transfer chicken to grill and cook skin side up and covered for 20 min Don't flip the chicken during this period. Continue to cook the chicken for an additional 30 to 40 min, turning every 10 min and ending with the chicken skin side down for a finial crisping.
- Brush the chicken with Wild West basting sauce about halfway through the cooking process.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 537g | |
| Recipe makes 4 servings | |
| Calories 1145 | |
| Calories from Fat 734 | 64% |
| Total Fat 81.76g | 102% |
| Saturated Fat 27.32g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 378mg | 126% |
| Sodium 853mg | 36% |
| Potassium 1316mg | 38% |
| Total Carbs 11.18g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.82g | 3% |
| Protein 86.97g | 139% |
