Let the Grillin' begin!

[BigBassin144]

Well, now that winter is over (or at least coming to an end, I hope), it's time to start grilling! (not that snow and freezing temps ever really stopped me).

So here's my recipe for Smokey Grilled Chicken

What you need:

- Enough chicken to feed guests (I use legs and thighs for this recipe)
- My signature Smokey Poultry Seasoning
--- 4 parts smoked paprika
--- 2 parts onion powder
--- 2 parts mustard powder
--- 2 parts dried thyme
--- 1 part cumin
--- 1 part cayenne pepper (can substitute chili powder or chipotle pepper powder for different flavors)
--- 1 part salt
--- 1 part black pepper
- Olive Oil
- Canola Oil
- Apple Cider Vinegar
- Smoker or a grill w/ a smoker box.
- Your favorite wood chips

Mix up the Smokey Poultry Seasoning. Place in a ziploc bag big enough to hold your chicken (you can use 2 bags if you're making lots of chicken). Add a couple to a few tablespoons of olive oil to the seasoning in the bag and mix it together. Place chicken in the bag, close bag, and mix up until chicken is evenly coated. You can even let this marinate for a few hours or overnight for a more intense flavor (I prefer to just coat the chicken so as to not overpower the delicious smokey flavor from the grill)

Make a mop to spray/baste the chicken with while cooking to keep it moist. I like a simple 60% Apple Cider Vinegar, 40% Canola Oil (light olive oil can be used too) mop, but you can add things like Worcestershire sauce, lemon juice, etc. You can keep it in a bowl and baste it on with a brush, but I like to keep it in a spray bottle and just spray the chicken (be careful, it's flammable!).

Start the grill and put it on low. If you're using a grill with a smoker box (which is recommended, as this is Grilled Smokey Chicken after all, or just use a smoker if you don't have a grill w/ a smoker box) wait to add the wood chips until you put the chicken on. You want the temperature about 300-325. I cook them for about an hour or until an internal temp of 180. I flip every 15 minutes or so and mop them every time I flip them. I will also refill the smoker box with wood chips once about halfway through the cooking. I find twice is enough to give them that delicious smokey flavor. If they're not nice and golden brown (which is why it's best to use a grill with a smoker box), turn up the heat the last few minutes to brown them, but watch for flare ups.



Here it is served up with coleslaw, green beans (cooked with bacon, of course), and oven roasted sweet potato fries.


I hope I made you all hungry,
BB

P.S. sorry for the crap cell phone pics.