Recipe

Hickory Smoked Grilled Bbq Chicken Recipe


Hickory Smoked Grilled BBQ Chicken Recipe Halvacook / All my dishes
2 years, 5 months ago
Hickory smoked barbecue chicken gets an added level of complexity with a trip to the grill to finish off a new summer classic.
Prep:45m Cook:140m Servings:8

Halvacook

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Ingredients
  • Chicken (4 Split Breasts, 4 Wings, 4 Thighs, 4 Drum Sticks)
  • 3/4 Cup Brown Sugar
  • 1/3 Cup Goya Adobo Seasoning
  • 1/3 Cup Sweet Paprika
  • 1 Tablespoons ground black pepper
  • 3 Tablespoons Kosher Salt
  • 1 1/2 Tablespoons Chipotle Chili powder
  • 1 bottle Open Pit BBQ Sauce
  • 3 Tablespoons Black Molasses
  • Hickory Wood Chips
  • Smoker
  • Grill

Directions
  1. Wash and pat dry your chicken pieces and set aside
  2. Wash your hands
  3. Mix all the dry ingredients together in a bowl
  4. In a large rubber maid container place the chicken pieces.
  5. Dump the BBQ rub into the chicken pieces and rub seasoning into chicken.
  6. 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)
  7. While chicken is in the fridge get the smoker ready.
  8. Soak your hickory wood chips in water for at least an hour
  9. Take your chicken out about 10 minutes before you start smoking (good time is when you're getting the coals ready for the smoker)
  10. Add coals to smoker and then soaked wood chips.
  11. Add chicken pieces skin side up on the smoker and cover.
  12. Smoke for 2 hours making sure the heat of the smoker stays around 220 degrees.
  13. With 15 minutes left to smoke start your grill and get it nice and hot.
  14. The ideas is to crisp up the smoked chicken and glaze with the BBQ sauce mixture of Open Pit and Molasses.
  15. Transfer the Chicken to the grill, skin side down and coat bottom of the chicken with the sauce.
  16. Turn over chicken and coat with sauce after two minutes.
  17. Turn off one side of burners and transfer chicken to the cool side.
  18. Cover grill to let sauce start to glazes up.
  19. Serve warm.

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