One of the things that people know about me is that I love to grill year round! I can be seen in the middle of winter bundled up with the heat of the grill keeping me warm. One of the other things that I love is spicy food!! The hotter the better! When I was younger and spent my “Year in Seminary in Israel”, I didn’t bring along peanut butter, or some other “normal” staple – I brought along a supply of spicy barbeque sauce! (Which turned out to be a good thing because most of the food there really needed it!) On the special occasions that our family goes out to eat at a restaurant, you can be sure I’ll pick the spiciest thing on the menu.
- 2 whole chickens, cut into eighths, skin removed if desired
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cayenne pepper
- 2 teaspoons paprika
- 1 teaspoons salt
- 1/2 teaspoon white pepper
- 1 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1 teaspoon thyme
- Turn grill onto high heat.
- Combine all the spices into a bowl.
- Set aside.
- Coat chicken with olive oil, then rub the oil into the chicken to completely coat.
- Sprinkle spices over chicken and rub in to evenly coat.
- Place the chicken on the grill, leaving space between the pieces.
- Turn the grill down to medium heat, and let the chicken cook, covered, for 10-15 minutes (or more depending upon your grill), until the chicken can be easily flipped.
- Cook covered for an additional 20-30 minutes (or more depending upon your grill) until the pieces register 165° F using a meat thermometer.
- You may need to remove the smaller pieces before the larger ones – they cook more quickly.
- Serve hot!
- This recipe is for Super Spicy Grilled Chicken. For “Fire Breathing Dragon Hot” Grilled Chicken (my favorite!) double the spices but keep the amount of chicken the same.
- Always use fresh spices. Old spices loose their kick and won’t give you the heat you need for this recipe.
- After coating the chicken with the oil and spices and placing the chicken on the grill, you can reserve the remaining oil in the bowl to brush on the chicken while grilling for added flavor.
Here’s what I did
- 2 cups ketchup
- 1/2 cup water
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 2 tablespoons yellow mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon cayenne pepper
Matten version of the recipe
- Combine all the ingredients together in a bowl. Use to coat chicken while barbecuing!
- Combine all ingredients in a saucepan over a low heat. Stirring occasionally and simmer for 20 minutes. Sauce should be thin, but not watery. Allow to cool. Store in an airtight container and refrigerate. Sauce is better if allow to sit for a day.