You'll love this great barbecue chicken recipe. It can be cooked in your meat smoker if you have one, or grill smoked if you don't! You can use halved chickens or leg quarters for this recipe.
For the best flavor and texture, it's important to brine the chicken first. Brining chicken is easy to do. Just use the basic poultry brine made of water, salt and sugar.
Now that your chicken halves or leg quarters are brined, it's time to
season 'em up a little. First rinse the brined chicken and pat dry. Then
mix up the dry rub.
BBQ Chicken Dry Rub
Combine dry rub ingredients, mixing thoroughly. Store in an airtight container. Will keep for up to three months.
Season the chicken with the dry rub mix. Set it aside while you prepare your smoker or grill.
If using a smoker, keep the temperature up around 275 degrees Fahrenheit if you can. The chicken will cook ok at 225 degrees, it'll just take longer, and the skin will be soft. At 275, or even 300 degrees, the chicken skin will crisp nicely, and you'll be eating sooner, too. No smoker? Then set up your barbecue grill for indirect grilling, and keep the temperature between medium low and medium.
With either barbecue method, two additions of apple wood for smoke should be plenty. Just foil wrap a fist size chunk of wood, or a big handful of water soaked apple wood chips, then toss it on top of the coals or over a lit gas burner a couple of times.
Cooking time at 275 degrees will be from 1-1/2 to 2 hours, or until its internal temperature reaches 170 degrees.
Now for the sauce! This is an easy to make no-cook bbq sauce.
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon bbq chicken dry rub (recipe above)
1 tablespoon vegetable oil
Add everything to a tightly sealed container and shake the heck out of it, until well blended. Or just use a blender if you don't need the exercise.
You can brush on some of this sauce during the last 10 minutes of cooking, or just set it out when the chicken is served.
Barbecued chicken is good any time. You can even brine and season the chicken a day ahead of time, leaving it in the fridge overnight so it's ready to go, even to the park for a picnic!