Hickory Smoked BBQ Chicken
Ingredients
Chicken (4 Split Breasts, 4 Wings, 4 Thighs, 4 Drum Sticks)
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.
Barbecue Recipes
Chicken
- Beef - Veg - Lamb - Pork - Steak - Desserts - Ribs
Marinades
- Appetisers - Sauces - Rubs
BBQ Search Engine
|
