One of my favorite foods to prepare on my grill is smoked chicken. I am no grilling expert, but that does not keep me from wanting to learn something new everytime I grill. My husband and I really enjoy grilling together every chance we get. Many of our grilling sessions have been spontaneous lately. We can only grill out if the weather is decent. Our grill is not under a covered patio and nobody want to be standing in the rain while you grill. At least we don’t. So many times, if I know the weather is going to be good, I plan around it. I will defrost or purchase the foods we want to grill the day before to be ready. The smoked chicken goes a long way too. We enjoy it as is straight off of the grill the first two days. Then I shred all of the remaining meat and use it for different meals. Have you had a smoked chicken taco on a homemade corn tortilla piled with fresh salsa? Oh my! One of the most tasty tacos, in my opinion. Hoping for an extra long grilling season here in New York!
The chicken, hot off of the grill. Just enough smoky flavor through out the whole chicken.
9 bone in, skin on chicken thighs (about 4 1/2 pounds)
4 to 5 tablespoons Weber Brand Kickin Chicken Seasoning or your favorite spice rub
Oil for brushing onto grill grates
1. Generously add seasoning/spice rub all over chicken, making sure you get some under the skin on top. Use your hands to rub it into the chicken. Place in baking pan with cover or heavy plastic storage back. Marinate for 40 minutes on the counter or overnight.
2. Set up your grill for indirect grilling at a temperature of 250 degrees F. If you want to add some smoky flavor, add a few applewood chunks(previously soaked in water) near the hot coals 5 minutes before adding chicken. Or if cooking on gas grill add wood chips to a smoker box. Close lid for a few minutes.
3. Brush grates, on cool side with oil. Add the chicken, skin side up on cool side of the grill. Close lid and cook for about 90 minutes to 2 hours hours or until internal temperature of chicken reaches 165 degrees. Halway through the cooking time, I rotate the chicken on the grill. When ready, I like to move the chicken directly over fire now, skin side down, for just a few mintes. When done, transfer chicken to a dish, cover loosely and let rest for 5 to 7 minutes. Yields 6 servings.
Any store bought or homemade dry rub should work for the chicken. If you prepare your own, you can control the sodium content.
This is actually the chicken thighs, skin side down, on the grill. After they reach an internal temperature of 165 degrees F., I like to sear them a little bit right over the direct heat.
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