Hearty Ranch Chicken Halves

Down on the ranch, the cowhands like to beef up their chicken, as we do here with a punchy paste.

 

SERVES 4 HEARTY EATERS

 

RANCH PASTE

2	tablespoons butter
2	tablespoons Super Wooster Sauce ([>]) or other Worcestershire sauce
1	tablespoon paprika
1	tablespoon minced canned chipotle chiles and 1½ teaspoons adobo sauce from the can
1	teaspoon Tabasco sauce or other hot pepper sauce
1	teaspoon kosher salt or other coarse salt
½	teaspoon dry mustard
2	3-pound to ¾-pound whole chickens, halved

RANCH BASTE

2	tablespoons Super Wooster Sauce ([>]) or other Worcestershire sauce
1	tablespoon water

At least 3 hours and up to the night before you plan to grill the chicken, prepare the paste, first combining the ingredients in a small saucepan. Warm over medium heat just until the butter melts and the mixture can be blended evenly. Refrigerate the mixture for a few minutes until it becomes the consistency of room temperature butter. Massage the chicken halves thoroughly with the paste, rubbing it inside and out and working it as far as possible under the skin without tearing the skin. Place the halves in a plastic bag and refrigerate.

Fire up the grill, bringing the temperature to medium (4 to 5 seconds with the hand test).

Remove the chicken from the refrigerator and let it sit covered at roomtemperature for about 30 minutes. Mix together the baste, combining the Worcestershire sauce and water.

Transfer the halves to the grill and arrange them skin-side up. Grill uncovered over medium heat for about 20 minutes, without turning, then cook an additional 30 to 40 minutes, turning every 5 to 10 minutes and ending with the chicken skin-side down for a final crisping. (You want the chicken skin to face the grill enough to render its fat and brown, but not burn.) Watch for flare-ups, shifting the halves away from the flame if necessary. Brush or spritz the baste over the chicken's cavity about halfway through the cooking. If grilling covered, cook the chicken starting skin-side up over medium heat for about 15 minutes, without turning, then cook an additional 25 to 30 minutes total, turning three times and brushing or spritzing the baste over the chicken's cavity about halfway through the cooking.

Arrange the chicken halves on a platter and serve immediately.

 

TECHNIQUE TIP: Because of their relatively long grilling time, we add a little flavorful liquid to the cavity of chicken halves about halfway through the cooking to help keep the meat moist. We don't baste the skin side, though, because we want to render the fat and crisp the skin.