BBQ Chicken with a Southwest Spice Rub

Soon the BBQ season will come to an end for us, but I wanted to share with you this fantastic recipe of BBQ ed chicken with a south west spice rub. This amount makes enough for 4 large chickens. It help to have one of these contraptions that are very inexpensive and are a great substitute if your barbecue does not have a rotisserie.

• 1/2 cup of smoked paprika / regular is fine too
• 1/4 cup chili powder
• 1 tbsp. salt / more according to taste if necessary
• 2 tbsp. coriander
• 2 tbsp. garlic powder
• 2 tbsp. sugar
• 2 tbsp. curry powder
• 1 tbsp. pepper
• 1 tbsp. basil
• 1 tbsp. thyme
• 1 tbsp. cumin
• 1 tbsp. cayenne pepper.

1. Combine and store in a sealed jar, in a cool and dark place. (like all your spices should be).
2. First off you need one of those bbq stands for roasting a chicken upright on the bbq, or split your chicken in half and bbq that way.
3. Schmear the chicken with your favorite mustard or the mustard you have on hand and give it a good massage.
4. Rub your chicken generously with the spice rub, inside and out.
5. Turn on half the bbq , place the chicken on the opposite side of the heat.
6. Close the lid, and bake about 2 1/2 - 3 hours or until the meat thermometer reaches
   180 degrees when it is place in the thickest part of the thigh.
7. Cover the bird and let rest for 10-15 minutes before you try to take it off the stand.
8. Keep the carcass what ever you do, DO NOT throw it away. It makes a great soup for later on in the week.
9. Finger licking good, make sure have lots of napkins.