Smoked, Grilled Chicken
When I cook chicken this way, I don't use any BBQ sauce. The end result is sweet, smoked, and full of flavor that doesn't need anything else. The mop accentuates this, by keeping the chicken nice and moist, creating a nice shiny glaze. Because chicken cooks so fast, I don't even have to finish it off in the oven like I do ribs.
The best way to eat this, is to let it cool down a little first. That's the toughest part, waiting.
As the week goes on, and I start to get tired of cold chicken, I'll cut pieces off the bone and make a chicken salad out of it.
1. For those of you who don't believe that I get the deals on chicken I'm always talking about, here's a sample of the label from one of my purchases.
That's a little over 6 pounds of chicken legs for $1.83. THAT'S A DEAL ! ! ! ! !
1. I usually buy 2 packages of the leg quarters to use up all the charcoal on the grill. These 2 packages will give me a full 2 coverings of the grill and 12 legs, and 12 thighs. That's enough to eat, then have as cold chicken later in the week.
2. The day before you're going to cook:
Mix up the Rub and set aside.
When you purchase Leg Quarters, the first thing you'll have to do is finish the butchering process. First cut between the leg and thigh to separate the two. Next, You'll have to work a filet knife under the rib cage, to begin to remove the back bone. Once the back bone is removed, you can remove any excess fat and skin. I've figured out that, even though you get about 20% - 30% waste by doing this, the chicken is still close to $0.50 / pound.
If you're unsure of doing this, you can just clean off most of the fat, and some of the extra skin, leaving them whole.
Spread a little oil on the chicken, and then some blacken. Place all of the chicken in a plastic bag and leave it in the refrigerator overnight. It's best to soak the chips overnight also. If you have any rub left over, set it aside to use in the Mop you'll be making tomorrow.
3. Get your charcoal grill going real good to burn off the kerosene smell of the starting fluid.
While the grill is getting going, make up the Mop, using any leftover Rub from yesterday. Get the chicken into a pan, and get the any utensils you'll be using.
4. When the grill is hot, and you can no longer smell the lighter fluid, sprinkle a little water over the coals to cool them off, place some wood chips over the coals and quickly set the chicken on the grill skin side up before the wood dries up and starts to burn. Cover and cook (smoke) over low heat for about 1/2 hour. Take the lid off and baste with the mop, then, place the cover back on and continue to smoke. After another 1/2 hour, flip the chicken over and baste again with the Mop. Another 15 minutes and flip and mop again. Check the coals now and then to be sure that they are not too hot or the chicken will burn.
5. Cook the chicken for a total of 1 1/2 to 2 hours, or, until the juices run clear when pierced with a fork. Or, as I'm fond of telling my two Son's when ever I give them a recipe, "Until it's done".
6. This type of chicken is best if it's served about 15 - 20 minutes after it comes of the grill. And because of the flavors of the spices, this one doesn't need any sauce.
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