Chicken with Wild West Sauce Recipe

This Chicken with Wild West Sauce recipe delivers juicy, smoky barbecue chicken coated in a rich butter-based spice paste and finished with a tangy Worcestershire baste. Featured on Licence to Grill and created by Rob Rainford, this easy grilled chicken recipe combines smoky chipotle peppers, paprika, garlic, and Worcestershire sauce to create bold Western-inspired flavors that are perfect for backyard barbecues.

The Inspiration

Barbecue chicken is a timeless favorite, but a great seasoning paste can transform it into something extraordinary. Inspired by the bold flavors often associated with Western-style barbecue, Rob Rainford developed this recipe to combine smoky spices, buttery richness, and tangy Worcestershire sauce into one unforgettable grilling experience.

Featured on Licence to Grill, the recipe showcases one of Rob’s signature techniques—working seasoned butter underneath the chicken skin. This simple method allows the flavors to penetrate the meat while naturally basting it during cooking, producing juicy chicken with crisp, flavorful skin.

Chipotle peppers in adobo sauce add gentle smoky heat without overwhelming the dish, while paprika contributes rich color and mild sweetness. The finishing baste reinforces those savory flavors throughout the cooking process, helping develop a glossy, caramelized exterior that makes this barbecue chicken as beautiful as it is delicious.

Ingredients

Wild West Paste

4 tablespoons of room temperature butter – (60ml)
4 tablespoons of Worcestershire Sauce – (60ml)
2 tablespoons of paprika – (30ml)
2 tablespoons of finely diced canned Chipotle chilli peppers in adobo sauce
1 teaspoon of dry mustard – (5ml)
1 teaspoon of garlic salt – (5ml)
1 teaspoon of lemon pepper – (5ml)
2 (3) pound whole chickens – halved

Wild West Baste

6 tablespoons of Worcestershire sauce – (90ml)
3 tablespoons of water – (45ml)
1 teaspoon of dry mustard – (5ml)

Method

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 to5 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 finial crisping.
Brush the chicken with Wild West basting sauce about halfway through the cooking process.

Serving Suggestions

For a classic barbecue feast, serve the chicken alongside grilled corn on the cob, baked beans, creamy coleslaw, cornbread, or roasted vegetables. The smoky chipotle butter pairs wonderfully with fresh salads, grilled peppers, and seasonal produce, creating a balanced and colorful meal.

When entertaining guests, arrange the grilled chicken on a large serving platter garnished with fresh herbs, lemon wedges, or grilled vegetables for an impressive presentation. The crispy golden skin and rich smoky aroma make this recipe a standout centerpiece for outdoor gatherings.

For beverages, pair this flavorful chicken with iced tea, lemonade, sparkling citrus drinks, or a refreshing non-alcoholic barbecue punch that complements the smoky, tangy flavors of the sauce.

Final Thoughts

This Chicken with Wild West Sauce recipe perfectly captures the bold flavors and relaxed spirit of outdoor grilling. Rob Rainford’s recipe from Licence to Grill combines buttery spices, smoky chipotle peppers, and tangy Worcestershire sauce to create barbecue chicken that is juicy, flavorful, and beautifully crisp.

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