Barbecue Chicken Drumsticks and Thighs

20m
Prep Time

40m
Cook Time

1h
Ready In

"Some of the BBq'd chicken, I know you'll like this recipe, for intense flavor I left the rub on overnight and I doubled the recipe and don't forget the hickory wood chips!"

Original is 3 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (489.2 g)
Calories 783.8
Total Fat - 40.3 g
Saturated Fat - 8.9 g
Cholesterol - 214.1 mg
Sodium - 3730.9 mg
Total Carbohydrate - 75.9 g
Dietary Fiber - 4.2 g
Sugars - 59.2 g
Protein - 33.3 g
Calcium - 87.8 mg
Iron - 3.6 mg
Vitamin C - 50.8 mg
Thiamin - 0.3 mg

Step 1

For making the BBQ sauce: in a medium saucepan over medium heat, cook the oil, onion, and garlic until golden, about 10 minutes, stirring often. Add the rest of the sauce ingredients and stir to combine. Bring the sauce to a simmer, reduce the heat to low, and cook until slightly thickened, 10 to 15 minutes, stirring often.

Step 2

In a small bowl mix the rub ingredients. Sprinkle the rub evenly all over the chicken pieces. Let the chicken stand at room temperature for 30 minutes before grilling.

Step 3

Prepare the grill for direct and indirect cooking over medium heat. Brush the cooking grates clean.

Step 4

Grill the chicken, skin side down, over direct medium heat, with the lid closed as much as possible, until golden brown, 8 to 10 minutes, turning occasionally. Move the chicken pieces over indirect medium heat. Drain and scatter the wood chips over the lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Continue to grill the chicken, with the lid closed, for about 20 minutes. Then brush both sides with a thin layer of the sauce and cook until the juices run clear and the meat is no longer pink at the bone, about 15 minutes, occasionally turning and brushing with the sauce.