Smoky Spicy Barbecue Chicken and Corn Elotes

LeAnn Mueller & Alison Clem
Owners and Pitmasters, la Barbecue
Austin, TX
Smoky Spicy Barbecue Chicken Ingredients:
  • 4 half bone-in chickens (2 chickens cut in half)
Marinade Ingredients:
  • 3 cups Worcestershire sauce
la Barbecue Seasoning Ingredients:
  • 1/4 cup granulated garlic
  • 1/4 cup onion powder
  • 1/4 cup paprika
  • 1/4 cup salt
  • 1/3 cup cayenne pepper
  • 1 cup black pepper
la Barbecue Chicken Sauce Ingredients:
  • Leftover Worcestershire sauce
  • 1/3 cup of la Barbecue Seasoning
  • 1/3 cup white sugar
  • 1 cup whole, peeled fresh garlic
  • 1 cup chicken broth
Corn Elotes Ingredients:
  • 4 corn ears, with husks
  • 3 Tbsp salted butter, melted and cooled
  • 3 Tbsp mayonnaise
  • 1 tsp black pepper
  • 1/2 cup cotija cheese (substitute: feta cheese)
  • For garnish: cayenne pepper, paprika and lime
Serves Four
Smoky Spicy Barbecue Chicken Instructions:
  1. Marinate 4 half chickens in 3 cups of Worcestershire sauce overnight in the fridge (or at least 6-8 hours).
  2. Remove the chicken from the marinade, and pat dry. Save the rest of the marinade to use in the la Barbecue Chicken Sauce recipe.
  3. Mix the granulated garlic, onion powder, paprika, salt, cayenne pepper and black pepper together to make the seasoning. Reserve 1/3 cup of the seasoning to use in the la Barbecue Chicken Sauce recipe.
  4. Heat the grill to medium to high heat; heat level should not exceed 300°F.
  5. Season the chicken well and evenly, taking care to ensure all surfaces are covered. Use roughly 1/3-2/3 of your mixed seasoning depending on how well you like your chicken seasoned.
  6. Place the seasoned, marinated chicken on the grill, and cook until the bottom of the chicken blackens, roughly 5-10 minutes.
  7. Once you flip the chicken, reduce the heat to about 250°F, or medium heat, and cook until the chicken is fully done. The chicken is done when its internal temperature reaches 160-165°F. Use a meat thermometer to check the temperature.
  8. Remove from the grill and generously pour la Barbecue Chicken Sauce over the chicken to taste or use as a dipping sauce.
la Barbecue Chicken Sauce Instructions:
  1. While the chicken is cooking, place a saucepan over medium to high heat, and add the leftover Worcestershire sauce, 1/3 cup of la Barbecue Seasoning, 1/3 cup of white sugar, and 1 cup of whole garlic. Whisk the ingredients together and ensure that the sugar is dissolved.
  2. After 7-8 minutes, reduce the heat to medium and add 1 cup of chicken broth. Whisk well and reduce heat to medium-low.
  3. Continue to whisk the sauce occasionally until thickened, about 3-5 minutes.
Corn Elotes Instructions:
  1. Heat the grill to medium to high heat; heat level should not exceed 300°F.
  2. Cook the corn within the shuck until tender, about 25-30 minutes on the grill.
  3. While the corn is cooking, melt the butter, and set aside.
  4. Remove the corn from the grill and pull back the shuck. Place the shucked corn back on the grill for 15 minutes to add color/smoke flavor. Be sure to rotate the corn so all sides are evenly browned.
  5. Cut the corn off the cob and add melted butter, mayonnaise, black pepper and cotija cheese. Garnish with cayenne pepper, paprika and a squeeze of lime to taste.
Notes:
  • Granulated garlic can be substituted with garlic powder.
  • Recipe is based on a charcoal grill, but a gas grill works as well.
  • Drop the temp to 250°F when flipping the chicken. For charcoal grills, the temperature can be adjusted by moving the ash handle at the bottom of the grill to let some of the coals and ash out.
  • The corn can be cooked while grilling the chicken or afterwards.
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