Sticky Chicken on the BBQ

I love sticky foods. Well, I like sticky foods from the barbecue..somehow it just reminds me of summer.

Ingredients:

Rub:
T. salt
T. pepper
1 tsp. lemon pepper
1 tsp. dry cilantro
1 tsp. dry mexican oregano
Mix together in a small bowl.

Honey Mustard Sauce:
1/4 cup honey
1 T. dijon mustard
1 T. whole grain mustard
1 tsp. arbol chili powder
Mix together ingredients in a small bowl.

Take the backbone out of your chicken so it will lay flat. Unfamiliar with this technique? Here’s a nice tutorial on how to make it happen. Removing backbones from chicken.
Wash and pat dry with paper towels.

Use your fingers to to loosen the skin around the breast and thighs of your chicken and rub the rub
liberally under the skin  of the breast and the thighs.
Use remainder of spice rub to dust the outside of chicken, both front and back.

Barbecue  on indirect heat  until internal temp reaches 180 degrees fareneheit, brushing occasionally with the honey mustard sauce.
Remove from grill, tent loosely with foil for about 10 minutes, so juices redistribute through the meat. Brush again with the honey mustard sauce, cut into pieces, and serve.