• Wild West Paste
• 4 T butter, room temperature
• 4 T worchestershire sauce
• 2 T paprika
• 2 T finely diced canned chipotle chili peppers in adobo sauce
• 1 t dry mustard
• 1 t garlic salt
• 1 t lemon pepper

• chicken breasts

• Wild West Baste
• 6 T worcestershire sauce
• 3 T water
• 1 t dry mustard

Combine Wild West paste ingredients and massage the chicken halves thoroughly. Rub the paste inside and out working it as far as possible under the skin without tearing the skin. Place the chicken halves into plastic bags and refrigerate. Remove chicken from fridge and let stand covered at room temperature for about 30 minutes.

Bring grill to a medium heat - 4 to 5 five seconds with hand test.

Mix Wild West baste ingredients and place in a spray bottle or in a dish with a basting brush and set aside.

Transfer chicken to grill and cook skin side up and covered for 20 minutes. Do not flip the chicken during this period. Continue to cook the chicken for an additional 30 to 40 minutes, turning every 10 minutes and ending with the chicken skin side down for a final crisping.

Brush the chicken with Wild West basting sauce about halfway through the cooking process.

Preparation time: 45 minutes
Cooking time: 30-60 minutes, depending on chicken cut

Adapted from a Rob Rainford recipe.

A couple of years after finding this recipe, I had an outstanding crown rack of pork at the lodge restaurant at Starved Rock State Park. It had a sauce that tastes just like this wild west sauce. Yum!