Chili-Rubbed Chicken

Two 3 1/2-pound chickens, quartered and backbones discarded
Chili Rub:

3/4 cup chili powder
3 tablespoons brown sugar
2 teaspoons cayenne pepper

Defense Dip:

1 cup Original #7 Jack Daniel's Grilling Sauce
3/4 cup Heinz Ketchup
1/3 cup freshly squeezed orange juice
1 tablespoon soy sauce
1 teaspoon hot pepper sauce

Mix chili powder, brown sugar and cayenne pepper in small bowl.

Mix Original grilling sauce along with ketchup in a small bowl. Add orange juice, soy sauce and hot pepper sauce. Set aside.

Arrange chicken in single layer on a large baking sheet, season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature for one hour.

Heat grill to medium-high heat. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes. (Chili rub will slightly burn.) Serve chicken hot, passing the Defense Dip separately.

Serves 6.