Best Smoked Chicken Recipe – This is so delicious, you need to try this recipe out! This was cooked on the Napoleon Kettle Grill take a look here – http://amzn.to/1Kz4EKi – TO SEE OUR BBQ ACCESSORY GUIDE CLICK HERE: http://bit.ly/BBQaccesoryguide
In this Smoked Chicken Recipe we are using Chicken Legs that have the skin on. This is important because when it comes to the reverse sear, you will need the skin to help provide some added fat to increase the flare up as it sears.
The first thing that you need to do is apply some cooking oil to the raw chicken legs followed by a liberal amount of your favourite chicken rub. Next you will put the chicken in a ziploc bag for 3 hours to marinade.
After the chicken has marinading, you will place the chicken legs on the grill using the indirect method. Next, make sure you put in your favourite chunk of hardword onto the coals. This will be the base layer of your smoked chicken.
Cook for 30 minutes at 275 degrees, then glaze with bbq sauce. Cook for an additional 20 minutes at 275 degrees the glaze again while adding a second piece of hardwood. After 50 minutes total time your chicken should be done. Proceed to transfer the Chicken from indirect cooking to directly over the flames with the skin face down. Sear chicken leg for a few minutes on each side. Lastly, remove from heat, rest and serve!
Thats it, That’s How you make Smoked Chicken.
Did you miss our last two episodes? Catch up below.
BBQ Pulled beef – https://www.youtube.com/watch?v=VvHNyg52bQo
Homemade BBQ Sauce – https://www.youtube.com/watch?v=sHz8gLvRJK0
To follow us online visit one of our social sites below.
http://www.facebook.com/postalbarbecue
Tweets by PostalBarbecue
http://www.instagram/postalbarbecue
About this video:
This Smoked Chicken video is meant to teach you how to cook up the Best Smoked Chicken Recipe! This Smoked Chicken Recipe will help guide you to becoming a better BBQ expert and teach you how to make delicious smoked chicken legs. Enjoy.
In association with http://www.jabinpostalfilms.com
View Source
