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Hickory Smoked Grilled BBQ Chicken Recipe

Ingredients

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.

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The Cook

halvacook Arlington, VA

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