Chili-Rubbed Chicken with Steel Curtin Dip
Makes 6 servings.

Chili Rub
3 - Tablespoon brown sugar
2 - teaspoon cayenne pepper
3/4 - cup chili powder

Steel Curtin Dip
3/4 - cup ketchup
1 - teaspoon hot pepper sauce
1 - cup Original #7 Jack Daniel's Grilling Sauce
1/3 - cup freshly squeezed orange juice
1 - Tablespoon soy sauce
2 - chickens (3-1/2 lbs.), quartered, backbones discarded
salt (to taste)
pepper (to taste)

• In small bowl, add chili powder, brown sugar and cayenne pepper. 
• Mix.
  
• In a small bowl, put in Original #7 Jack Daniel's Grilling Sauce along with ketchup. 
• Mix and then add the orange juice, soy sauce and hot pepper sauce. 
• Mix.
  
• On a large baking sheet, place chicken in single layer. Season with salt and pepper. 
• Sprinkle chili rub generously on both sides of chicken and press to adhere. 
• Let stand at room temperature for 1 hour.

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