16 Spice Chicken Recipes

SIXTEEN SPICE SMOKED CHICKEN

Steps:

• Combine all spices in a bowl. Rub the entire chicken with the spice rub, including the cavity, and set aside while you prepare the grill.
• Set up a charcoal grill for indirect grilling. Throw the soaked wood chips on the hot coals. Place the cover on the grill and adjust the vents holes on the top and bottom to obtain the desired temperature (in this case it should be about 350 degrees F).
• Place the chicken on the rack of the grill opposite the coals and smoke until the chicken reaches an internal temperature of 160 degrees F, using an instant-read thermometer, about 2 to 2 1/2 hours. Remove from the grill, tent loosely with foil, and let rest 10 minutes before carving.

BOURBON BBQ CHICKEN WITH SIXTEEN SPICE RUB

Steps:

• Make the rub: Whisk all the spice rub ingredients in a small bowl.
• Make the bbq sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in 1/2 cup of the bourbon and cook until reduced. Add the ketchup and water, bring to a boil and simmer for 5 minutes. Stir in the remaining ingredients and simmer until thickened, stirring occasionally, about 10 minutes.
• Cool for about 5 minutes, then transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl, add the remaining 2 tablespoons of bourbon and allow to cool at room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
• Heat the grill to medium heat. Brush the chicken with the 1/4 cup of oil and season on both sides with the spice rub. Season with salt and pepper, to taste. Grill the chicken slowly, with the lid closed, until golden brown on both sides and fat has rendered. Begin brushing the chicken liberally with the bbq sauce during the last 10 minutes of grilling.
• Arrange on a serving platter and serve.

BEER CAN CHICKEN

Steps:

• Prepare a kettle grill with charcoal off to one side for indirect grilling and add the soaked apple wood or mesquite wood chips over the coals. Remove the neck and giblets and pat the chicken dry with paper towels. Brush chicken all over with oil and sprinkle with salt and pepper and 3 tablespoons dry rub. Set aside.
• Open the beer can, pour out about 1/2 cup of the beer into a cup and drink it (or pour it over the wood chips). Make an extra hole in the top of the can with a church-key can opener. Add the remaining 1 tablespoon dry rub to the beer can (it might fizz up a little bit at the top, but don't worry, that is normal), the garlic and rosemary.
• Hold the chicken above the can of beer and slide the chicken over the can. Fold the wings back behind the chicken. Make sure the legs are in front of the can, supporting the chicken. Place the chicken inside a disposable pan.
• Place the pan on the grates of the grill on the opposite side of the charcoals, put lid on and cook the chicken until golden brown and the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh area on an instant-read thermometer, 1 to 1 1/2 hours. Remove from the grill (be careful not to spill the contents of the beer can as it will be very hot) and let rest for 10 minutes before carving.
• Use a pair of locking tongs and grab the bottom of the beer can to remove from the chicken cavity. Place on a platter or cutting board to rest and cool. Carve and serve.

SPICY CHICKEN BREASTS

Steps:

• In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
• Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
• Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

SIXTEEN SPICE CHICKEN - MESA GRILL

Steps:

• In a large vessel, place water, 1/4 cup kosher salt and 1/2 cup brown sugar in a gallon of water. Dissolve well and add a fresh chicken or it can be added completely frozen. Cover with foil and allow to brine for at least 2 hours for a fresh chicken in the fridge or 4-8 hours for a frozen chicken on the counter.
• Pull chicken from the brine, rinse under cold water and dry well. Discard the brine.
• Combine the spices in a medium bowl. Note that this will make a lot of spice rub and you will not use it all. Store leftover spice rub in a tightly sealed jar and store in the freezer.
• Brush chicken with olive oil and rub 3 tablespoons of the spice mixture over the entire bird and inside the cavity. You may find that you want to add more of the rub after cooking and serving. It's better to use a lighter hand in this step and add it at the table later until you find your perfect taste point. Place chicken on a plate and allow to sit in the fridge for an hour.
• Place the chicken on your rotisserie at 400 degrees @ 15 minutes per pound. Let go until just cooked through. Let rest 15 minutes before serving.
• NOTES: I have a plastic dish pan that I use exclusively for brining chicken. I brine all my chicken no matter if I am frying it, roasting it, or making this dish. I cannot stand dry chicken! Most often I pull a whole frozen chicken from the freezer and put it in the brine, cover and go to work. If it's chicken breast or chicken pieces, I put it in a covered glass bowl and put it in the fridge. Pieces will not keep the brine cold enough for long periods. If you plan on hanging about the house, then you want to leave the chicken pieces out until they are thawed and then place in the fridge until you are ready to cook.