In a small saucepan, saute garlic in oil for 1 minute. Add the chili sauce, brown sugar, 1 teaspoon seasoning blend and 1/4 teaspoon cayenne. Bring to a boil; cook and stir for 1 minute. Remove from the heat; set aside.
Prepare grill for indirect heat. Coat grill rack with cooking spray before starting the grill. Combine the mustard, chili powder and remaining seasoning blend and cayenne; rub over chicken.
Grill, covered, over indirect medium-hot heat for 3 minutes. Turn and baste with chili sauce mixture. Grill 6-8 minutes longer or until a meat thermometer reads 170, basting occasionally.
Originally Submitted
8/21/2013
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