Kansas City Barbecued Chicken

Kansas City Barbecued Chicken Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Meaty chicken leg quarters stay moister on the grill than chicken breasts and are a perfect vehicle for the sauce. The thick sauce glazes the meat, making for delightfully sticky-fingered eating. Substitute any other wood chips for hickory.

Yield:

8 servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 294
Caloriesfromfat 33 %
Fat 10.9 g
Satfat 2.9 g
Monofat 3.9 g
Polyfat 2.5 g
Protein 35 g
Carbohydrate 12.7 g
Fiber 0.4 g
Cholesterol 119 mg
Iron 2.1 mg
Sodium 591 mg
Calcium 36 mg

Ingredients

4 cups hickory wood chips
8 (10-ounce) bone-in chicken leg-thigh quarters
2 cups water
Cooking spray

Preparation

Soak wood chips in water 1 hour; drain well.

Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes.

Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.

Place chicken on grill rack over foil pan on unheated side. Close lid; cook 1 1/2 hours. Add additional wood chips halfway during cooking time. Turn chicken over; cover and cook 30 minutes or until a thermometer registers 165°. Remove chicken from grill; let stand 10 minutes. Remove and discard skin.

Bring sauce to a simmer in a small saucepan. Brush chicken with 1/2 cup sauce. Serve chicken with remaining sauce.

Bill and Cheryl Jamison,

Cooking Light

July 2007
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