I cook these on an Oklahoma Joe offset smoker. I don’t smoke them. I put charcoal on one end of the cooking surface, and leave the other side empty. This gives me plenty of options for adjusting the heat on the chicken. The offset smoker setup is too much work. I use a Weber Bullet if I am smoking, and the Weber kettle grill that I have doesn’t have enough surface area for this job.
Ingredients
Chicken breasts, wings, thighs, or legs
Rub
1/4C Sugar
1/4C Salt
1/8C Brown sugar dried out slightly on a cookie sheet in a warm oven
1-1/2T Chili powder
1/2T Ground cumin
1/2t Cayenne pepper
1t Black pepper
1t Granulated garlic powder
1t Onion powder
Mix all ingredients thoroughly and store in a moisture proof container. Makes about 1 cup
Glaze
1/2C KC Masterpiece
1/3C Orange juice
1T Honey
Directions
Sprinkle meat with dry rub 2 hours before cooking. Refrigerate uncovered until you start the fire.
You should have plenty of rub. Do not over season
While the fire is starting, remove the chicken from the refrigerator and allow to warm up.
Grill over a medium fire with the lid closed
Check after 10 minutes
Flip the chicken to the other side and adjust the location on the grill if necessary
Cook for another 7 – 10 minutes
Flip and baste as needed until out of baste
Cook for another 5 or 10 minutes to harden up the baste
If the sauce isn’t set, put into a 300F oven until it is set
Chicken is done when the meat is firm. The time will differ depending on the size of the pieces you are cooking, but around 30 minutes total is probably a good estimate for the time
Mad Dog and Celeste's Recipes 