My Own Special Recipe for Grilled Chicken

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This will have to be the last time I cook anything on the bge for a while. It seems that the world is closing in on me and we will be way too busy to cook for a while. The real reason however is much simpler…I ain’t got no more room in either fridge left to put nothing. I would highly recommend trying my chicken recipe…I made it up myself and it’s deeelish. [p]Grilled Chicken Basted W/Homemade Chili Sauce[p]· 2 4 to 5 lb whole half-cocked chickens (cut in half)
· 6 large dried gualjillos, stemmed
· 1 large dried chili ancho, stemmed
· 4 large cloves garlic, unpeeled
· 1 tsp salt
· 1 tsp blk pepper
· 1 tsp celery seed
· 1 tbs Worcestershire sauce
· 1 cup of chili water [p]With wet paper towels wash and dry the chiles. In a hot skillet or comal press chiles down for several seconds till you hear and can see they are toasting and releasing their flavor, turn and repeat on all the chiles. Place chiles in bowl of hot water and weight down with plate for 30 min. While the chiles are soaking continue with toasting the garlic. Place all ingredients in blender and blend to a smooth paste the consistency needed to use as a baste. You can make a double batch of the chili sauce and marinate the chicken overnight or just brush on when you place on grill. I brushed on when placed on grill and used indirect set up at 250 for 3 hrs then removed plate setter and raised heat to 350 turning often till internal was 180 in thigh.[p][p]

eggor

Chet,
looks good! copied and saved.[p]Thanks [p]but you'll need to come up with a different name for it, its' just too confusing...everyone will be saying its "their recipe".LOL[p]Scott