Hickory Smoked Grilled BBQ Chicken
From halvacook 16 years agoIngredients
- chicken (4 Split Breasts, 4 Wings, 4 Thighs, 4 Drum Sticks) shopping list
- 3/4 Cup brown sugar shopping list
- 1/3 Cup Goya adobo seasoning shopping list
- 1/3 Cup sweet paprika shopping list
- 1 Tablespoons ground black pepper shopping list
- 3 Tablespoons kosher salt shopping list
- 1 1/2 Tablespoons Chipotle chili powder shopping list
- 1 bottle Open Pit BBQ Sauce shopping list
- 3 Tablespoons Black molasses shopping list
- Hickory wood chips shopping list
- Smoker shopping list
- Grill shopping list
How to make it
- Wash and pat dry your chicken pieces and set aside
- Wash your hands
- Mix all the dry ingredients together in a bowl
- In a large rubber maid container place the chicken pieces.
- Dump the BBQ rub into the chicken pieces and rub seasoning into chicken.
- Cover chicken and place in fridge for at least 45 minutes (the longer it's in there the more flavor it will pick up, max overnight)
- While chicken is in the fridge get the smoker ready.
- Soak your hickory wood chips in water for at least an hour
- Take your chicken out about 10 minutes before you start smoking (good time is when you're getting the coals ready for the smoker)
- Add coals to smoker and then soaked wood chips.
- Add chicken pieces skin side up on the smoker and cover.
- Smoke for 2 hours making sure the heat of the smoker stays around 220 degrees.
- With 15 minutes left to smoke start your grill and get it nice and hot.
- The ideas is to crisp up the smoked chicken and glaze with the BBQ sauce mixture of Open Pit and Molasses.
- Transfer the Chicken to the grill, skin side down and coat bottom of the chicken with the sauce.
- Turn over chicken and coat with sauce after two minutes.
- Turn off one side of burners and transfer chicken to the cool side.
- Cover grill to let sauce start to glazes up.
- Serve warm.
People Who Like This Dish 2
- billybobdupree5 Niles, MI
- halvacook Arlington, VA
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