>From the MyRecipes.com website...
~~~~~
Kansas City Barbecued Chicken
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
4 cups hickory wood chips
8 (10-ounce) bone-in chicken leg-thigh quarters
1/4 cup Kansas City Dry Rub
2 cups water
Cooking spray
1 1/2 cups Kansas City Barbecue Sauce
PreparationSoak 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.
Yield
8 servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce)
~~~~~~~~~~
~~~***Rhonda G in Missouri***~ ~~
.
[Non-text portions of this message have been removed]
