Barbecue Chicken

Barbecue Chicken

Sometimes you just need a good old Barbecue Chicken fix. This recipe takes me back to those family 4th of July BBQ’s where the grill was slap-full of what seemed like endless pieces of smokey, glazed chicken goodness.

Cooking barbecue chicken is really easy. All you need is a grill or smoker set up for indirect cooking and as much chicken as you want to cook. You can season the chicken however you like. I use my Killer Hogs AP rub mixed with a few other ingredients to create what I call a Chicken Rub.

Barbecue Chicken Rub

  • 1/2 cup Killer Hogs AP Rub
  •  2 Tablespoons Sugar
  • 1 Tablespoon Granulated Onion
  • 1 Tablespoon Cumin
  • 1 Tablespoon Paprika
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Cayenne Pepper

Once the smoker is running at 275-300 degrees it’s ready to cook. I ran with Post Oak wood on this smoke, but Hickory, Pecan, or Apple are all good choices (use whatever wood you like).

Season the outside of each piece of chicken with the seasoning and get it on the pit. Now comes the fun part…turn on some music, crack a few beers and kick back and barbecue some chicken!

You’ll want to stick around the grill turning the pieces every 30 minutes or so and making sure the grill stays in the 275-300 zone. Don’t freak out if it gets above or below just hang in there.

Every time you open the pit, baste the chicken with the mopping liquid to keep it juicy. I mix Zesty Italian dressing with BBQ Rub, BBQ Sauce, Worcestershire sauce, soy sauce, and water. If you have a favorite mopping concoction, by all means use it!

Barbecue Chicken Mop

  • 32oz Water
  • 16oz Zesty Italian dressing
  • 8oz BBQ Sauce
  • 1/2 cup BBQ Rub
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Soy Sauce

After a couple hours of flipping and mopping the chicken is ready for the sauce. This is the point where it’s gonna start getting real good! I place a small aluminum pan on the pit beside the chicken and add 1 bottle each of my Killer Hogs The BBQ Sauce & Killer Hogs Vinegar Sauce. Let the mixture heat up and it’ll thin out a little.

Use the same mopping brush to baste the sauce over the chicken on both sides and keep on cooking until the chicken is done – 165 in the breast and 175 in the dark meat. I really like the wings, legs, and thighs to creep up closer to 200 internal because they stay tender and juicy.

That’s all there is too making Barbecue Chicken and I hope you invite a crowd of family and friends over to enjoy the experience. BBQ is all about good times and making memories, and a Big Ole’ Barbecue Chicken Plate is special in my life!

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Barbecue Chicken

Ingredients

  • 24 pcs Chicken (mix of Breast, Legs, Thighs, & Wings)
  • 1 cup Chicken Rub *recipe below
  • 1/2 gallon BBQ Chicken Mop *recipe below
  • 1 bottle Killer Hogs The BBQ Sauce
  • 1 bottle Killer Hogs Vinegar Sauce
    Barbecue Chicken Rub
  • 1/2 cup Killer Hogs AP Rub
  • 2 Tablespoons Sugar
  • 1 Tablespoon Granulated Onion
  • 1 Tablespoon Cumin
  • 1 Tablespoon Paprika
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Cayenne Pepper
    Barbecue Chicken Mop
  • 32oz Water
  • 16oz Zesty Italian dressing
  • 8oz BBQ Sauce
  • 1/2 cup BBQ Rub
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons Soy Sauce

Instructions

  1. Prepare offset smoker or any BBQ Grill for indirect cooking at 275 degrees using your favorite wood for smoke flavor (I used Post Oak for this recipe)
  2. Season the outside of each piece of chicken with the Chicken Rub - substitute your favorite rub if you like
  3. Place the chicken on the smoker and cook until the internal temperature in the breast reach 155 degrees. Turning and basting with the BBQ Chicken Mop* every 30 minutes.
  4. Pour the BBQ Sauces into a small aluminum pan and place on the smoker to warm. Once the internal temperature in the breast hit 165 start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reach a minimum of 165 in the white meat and 175 in the dark.
  5. Remove the BBQ Chicken from the smoker and serve.

Malcom Reed
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Comments 15

  1. Can’t wait to try this, although scaling back on the quantities. Do have a question on the temp to start applying the BBQ sauce. From step 4:

    Pour the BBQ Sauces into a small aluminum pan and place on the smoker to warm. Once the internal temperature in the breast hit 165 start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reach a minimum of 165 in the white meat and 175 in the dark.

    This has the temp to start applying the sauce and the final temp both at 165.

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      Author

      I wasn’t going by internal temps so much – just when it looks like it’s getting close start applying the sauce. I pull the chicken off when it’s 165 in the breast.

  2. Man that looks delicious….I know what Im making tomorrow!

    Malcom, I have a more general question if you dont mind…a lot of your recipes call for “indirect heat”. Im currently set up on a UDS that I made (thanks to your video!). Idont own an offset…is its still considered indirect heat if I dont have a difuser plate between the coals and the meat? I love the flavor created when those drippings get down on the coals, but sometimes worry im creating too much heat not having anything between coals and meat.

    Thanks for everything man, you are the reason I got into BBQ, and can’t wait to continue to make more delicious grub!

  3. Let just say you are adrift in a life raft in the middle of the ocean with a 90 year old nun. The two of you only had a handful of seaweed in 30 days. A piece of this chicken was to magically appear in the middle of the life raft. You’d throw her ass overboard. I’m just saying it’s that good.

  4. I made this today, it went down well. I did some chicken breast and some drumsticks. The breast turned out really good, definitely everyone’s favourite piece. The drumsticks however ended up having quite a spicy flavour which wasn’t that great.
    I was wondering what could have caused the big difference in flavour between the breast and drumsticks seeing as they were all cooked at the same time, same amount of time and all mopped and sauced at the same time.

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      Author
  5. Malcom: I made this yesterday on my green egg, and followed the recipe Exactly, It smelled and looked great and temps were spot on but the skin never rendered. It was tough and rubbery-what did or didn’t I do correctly?

  6. Hi I tried your AP rub this weekend on a brisket, came out great. It complimented the meat perfectly. I going to order some of your bbq sauce and try that bbq chicken recipe it sounds delicious.

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      Author
  7. Hey Malcolm, I tried and love this recipe. I’m doing a tailgating event and probably will have over 200 pieces of chicken. Any suggestions to on I should calculate the seasoning and mop mixture?

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      Author

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