Hickory Smoked Chicken

 

Hickory smoked chicken legs with bourbon molasses glaze

Prep time: 10 minutes Cook time: 40 minutes Serves 4

 

RUB

• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon granulated garlic
• 2 teaspoons mustard powder
• ½ teaspoon granulated onion
• ¼ teaspoon chipotle chile powder
• 3 pounds chicken Legs

GLAZE

• 2 tablespoons soy sauce
• 2 tablespoons bourbon
• 1 tablespoon unsulphured (light) molasses
• 1 tablespoon unsalted butter

INSTRUCTIONS

• Soak the wood chips in water for at least 30 minutes.
• In a large bowl mix the rub ingredients. Add the legs and toss to coat them evenly.
• Prepare the grill for indirect cooking over medium heat (350° to 450°F).
• In a small, heavy-bottomed saucepan over high heat, bring the glaze ingredients to a boil and cook just until the butter melts. Transfer to a small bowl and let cool.
• Brush the cooking grates clean. Drain and add the wood chips to the charcoal following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the legs over indirect medium heat, with the lid closed as much as possible, until the internal temperature of the meat reaches (use a thermometer) 165° to 175°F, about 30 to 40 minutes, turning and basting with the glaze once or twice during the last 20 minutes of cooking.

Hope you all like this one. Post your favorite chicken recipes below.

As always,

Thanks for stopping by and,

Happy Grilling!!!

Andre F.