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Kansas City Barbecued Chicken

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce)
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.

Ingredients

Nutrition 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

How to Make It

  1. Soak wood chips in water 1 hour; drain well.

  2. 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.

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

  4. 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.

  5. 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.

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