Finally; warm weather and we’re in those last few torturous weeks of the school year. Summer doesn’t equal a break for this clan though. We’re always busy and sometimes I feel like there’s even more to do than during the actual school year. That can’t possibly be right can it? This summer, like every other, we’re juggling showing horses, all-star cheer, marching band, and oh, work…that always seems to get in the way of all my “free” time. Factor in some camping, long weekends, and family time away here and there, weddings because those are always in the summer, and fundraising because it’s a trip year for both kids in their extra-curricular activities, and I’m pretty sure this mama is beat…I really haven’t had time to check! Just keep swimming, right?
Where am I going with this? BBQ season. Hanging out outside in the heat with a cool drink, friends, laughs…sounds awesome right? If you agree, then you’re probably also going to love this Hickory Smoked BBQ Chicken just as much as I do.
Not only is this Hickory Smoked Chicken absolutely amazing, it’s quick and it literally required one thing, beside the chicken of course, that I didn’t already have in my pantry. Winning!!
Hickory Smoked BBQ Chicken
(adapted from Fosterfarms.com)
Ingredients & Supplies
Makes 8 Servings
- 4 to 4 ½pounds bone-in chicken parts (Chicken Thighs, Drumsticks, and/or Chicken Half Breasts)
- 2 tbsp Extra Virgin Olive Oil
- 1 ½ teaspoons salt
- ½ teaspoon freshly ground pepper
- Hickory Wood Chips
Active Time 20 minutes | Total Time 1 hour
- Place 2 large handfuls of hickory wood chips in a large bowl, cover with water and let soak for at least 30 minutes.
- Preheat a gas grill to medium or build a two-zone fire (coals on one side of the grill) in a charcoal grill and let it burn down to medium heat (about 400°F).
- If using a gas grill, turn off one or two burners (depending on your grill) so one part is no longer lit. Add one handful of soaked wood chips directly onto the charcoal or into a stainless-steel smoker box.
- When the wood begins to smoke, oil the grill rack with olive oil and place the chicken on the rack above the unlit portion of the grill. Close the lid and cook.
- Add the second handful of soaked wood chips after 15 to 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 165°F, about 32 to 36 minutes.
Serve with your favorite sides. My kiddos dig corn on the cob, but really, what doesn’t go with BBQ chicken? Let me know what your preferred pairing would be in the comments below and thanks for reading!
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