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Root Beer Smoked Chicken
Using Root Beer as a mop or bbq sauce may be a strange thing, but you'll be amazed at how good the chicken legs and thighs are. Especially because you've got a little Cajun spice flavor from my dry rub recipe. Any leftover Root Beer Mop can easily be reduced utnil it's thick, then you can use it as a Root Beer BBQ Sauce.
My preferred wood chips for smoking chicken is mesquite, because I feel that the flavor of these wood chips really compliments the flavor of chicken. In a pinch I've used other smoking chips like hickory also.
6. While the grill is getting ready, place the soaked wood chips in pouch made from aluminum foil.
7. If the coals are too hot, cool them down first, by sprinkling them with a little water. When the grill is ready, poke a couple of holes in the smoke pouch, place it on the grill then the chicken, skin side down, and put the lid on. Regulate the heat so that you don't have too much under the chicken or it will burn.
8. Turn the chicken after 15 - 20 minutes, and baste with the mop.
9. As you're cooking, be sure to rotate the chicken on the grill to keep it from burning.
10. Continue smoking and cookin' for 1 - 1 1/2 hours, turning and basting the chicken with the Root Beer Mop ever 15 - 20 minutes or, until the chicken is done. Total cooking time will depend upon the heat of your grill, and the thickness of the chicken, but you don't want the meat that's close to the bone to be bloody.
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I like cooking a lot of grilled chicken legs and thighs because I love to eat the leftover pieces, cold, right out of the refrigerator.
However, if you'd like to warm them up, you could easily place them into a pot (for the stove), or a container (for microwave), add a little extra root beer bbq mop or sauce, a tablespoon of water, and heat over low temperature until they're warm. Adding the water creates the steam that will help the chicken legs heat.
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