Preparation

Prep Time: 15min | Cook Time: 40min

1. Pat chicken dry and mist or brush with canola oil.
2. Sprinkle generously with seasoning and rest at cool room temperature.
3. Preheat a medium-high indirect grill (medium-high direct heat on one side, no flame on the indirect side – grill lid closed – about 300-350 degree air temperature).
4. Add soaked wood chips in a metal pan or foil under cooking grate and directly on flames – if using.
5. When chips begin to smoke, mist grill with oil and add chicken skin side up to indirect cooking side of grill.
6. Cook slowly until done, turning and rotating pieces of chicken for even cooking. Time depends on conditions, but about 30-40 minutes of slow cooking is ideal. Take care not to overcook! Breasts will likely be done before the legs.
7. When chicken is nearly done, brush with BBQ sauce several times (or save sauce for drizzling and dipping.)
8. Remove from heat to a serving platter and enjoy!

NOTE: For a heavier smoky flavor, use Tony’s Smoky Kansas City Rub or Texas Mesquite BBQ Rub and Tony’s Bold and Smoky BBQ Sauce.