Thursday, July 8, 2010

Cocoa Rubbed Chicken with Barbeque Table Mop

Cocoa Rubbed Chicken with Barbeque Table Mop: serves 8 ( 6 points)
from the "Enlightened Chocolate" cookbook.

1/2 c. chili powder
1/4 c. unsweetened cocoa ( Not Dutch process)
3 T. brown sugar
2 tsp. cayenne pepper
1 c. BBQ sauce
3/4 c. ketchup
1/3 c. freshly squeezed orange juice
2 tsp. grated orange zest
1 T. soy sauce
1 tsp. Tobasco sauce
2 ( 3.5 lb) chickens, quartered

To make cocoa rub, combine the first four ingredients in a bowl.
To make the mop, combine the remaining ingredients, minus the chicken, and set aside.

Arrange chicken on a single layer on a baking sheet. Sprinkle cocoa rub generously on both sides of chicken, pressing to adhere. Let stand at room temperature for 1 hour.
Prepare grill to medium high and spray the rack with nonstick spray. Place chicken on grill. Cover and cook until chicken is cooked through, turning about every 5 minutes.
Serve chicken hot or warm, with skin removed and heated mop sauce on the side ( I heated mine in the microwave)


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