Throw a little something on the grill this Fourth of July Weekend.
When it comes to barbecue, chicken is one of those things that can be difficult to really mess up, but also difficult to make interesting as well. This -- my own variation off of the Pitt Cue Co.'s roasted chicken recipe -- is a pretty simple way to spice up your bird with a nice marinade/rub and a little smoke.
Ingredients
1 fryer chicken -- I find that it's best to have them cut into halves
3 tbsp chipotle chile paste -- I ground up three canned chipotles in adobo sauce
1/2 stick unsalted butter
3 tbsp honey
1 3/4 ounces roasted garlic paste
1/4 cup barbecue rub -- just go with your favoriteThe differences between what I do here and the cook book is subbing honey for molasses (I figured it would go better with the spice of the chipotles), and not using a roasting pan for the chicken.