Nature Boy's Chicken

Smokey Bob

Tried Nature Boy's
Mustard Lime Chipotle chicken rub/paste on a spatchcocked chicken tonight. BOY!!!!!! is that good. Made a double batch and put plenty under the skin and on the outside. Cooked at 375 direct and turned about 1/2 way thru. Only change I mad ewas to increae the brown sugar. The combination of the mustards and lime juice almost broke my pucker! The chipotle powder added just enough heat.
Give it a try, you won't be sorry.[p]SB
I have included the original NB recipe without any changes.

[p] Nb's Mustard Lime Chipotle Chicken Pieces
[p] Amount Measure Ingredient -- Preparation Method

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Ingredients:
8 Pieces of Chicken (I use thighs and
drumsticks)
1 tsp Onion Powder (toasted onion powder is
nice)
4 Tbs Yellow Mustard
1/2 tsp Rosemary
2 tsp Dijon Mustard
1/3 tsp Thyme
1 Tbs Turbinado Sugar (or brown sugar)
1 tsp Cracked Black Pepper
1 tsp Seasoned Salt (I used Lawreys)
1 tsp Peanut Oil
1/2 tsp Chipotle powder (more if you want!)
1 Tbs Fresh Lime juice[p]Preparation Directions:[p]Mix all ingredients into a paste. Rub over chicken, and under skin. Marinate for 1-4 hours, or overnight in the fridge.[p]Cooking Directions:[p]I cook the pieces for this recipe direct at 300-325, on an elevated grate. They seem to do best further from the coals. Flip every 20 minutes. Thighs and drumsticks take about an hour.[p]Special Instructions:[p]Try this for an easy side dish:[p]Cut a green squash (or zuchinni) in half lengthwise.[p]Poke some holes in the white part of the flesh with a fork.[p]Cover with olive oil.[p]Sprinkle some JJ's rub, and some Prudhomes Veggie Magic (or any rub).[p]Cook for 15 minutes direct (flesh down) or until browned.[p]Set off to the side on a folded piece of aluminum foil, and cook along with the chicken, or until soft. YUM!!![p]Description:
"A quick recipe for chicken pieces, using a tasty mustard based paste.
Lots of room for experimenting with different herbs. Have fun!"
S(Internet address):
"http://biggreenegg.com/recipes/newRecipes/poultry0167.htm[p]
[p] [p]

mollyshark

Smokey Bob,[p]Sounds delicious. I made the mistake of stuffing a chicken with rice and fruit and cooking it on a v-rack tonight. The inside of the chicken was a little frozen and as it cooked/thawed, the blood seeped into the rice. When I finally pulled out the chicken at 165, the rice was absolutely disgusting looking. Turned me off to the whole dinner. I sliced off some white meat and the legs and just tossed the rest. I need to try some new chicken strategy. Mine sometimes comes out so...rubber chicken-y. Just too much like raw chicken, even if I cook it for hours. Spatchcock seems to cook better for me. Direct and surfaces making contact. Sigh.

Nature Boy

Smokey Bob,
I forgot all about that recipe that I posted about 3 years back. I think you are the first I have heard from that has tried it. Come to think of it, it does look pretty tasty now that I read it again. And real simple. [p]Thanks for pulling that out from the cellar! Glad you enjoyed.
Chris

Spin

MollyShark,[p]After butterflying the bird, try placing the stuffing under the skin. Once you break the four thin membranes (2 on each side) connecting the skin to the carcass you can stuff all the way into the legs.[p]Spin

mollyshark

Spin,[p]Yep...I've done that with various cheese/spinach mixtures and such. Really don't know what inspired me to do that with the rice. Sigh. Should know better![p]mShark