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Prep Time: 20 Minutes Cook Time: 32 Minutes |
Ready In: 52 Minutes Servings: 6 |
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Ingredients:
2 cups hickory chips or 2 cups mesquite wood chips |
1/4 cup water |
3 tablespoons ketchup |
2 tablespoons butter, melted |
2 tablespoons cider vinegar |
2 tablespoons worcestershire sauce |
1 tablespoon lemon juice |
1 teaspoon salt |
1 teaspoon dry mustard |
1 teaspoon paprika |
2 teaspoons chili powder |
1/4 teaspoon crushed red pepper flakes |
3 -4 lbs chicken pieces |
Directions:
1. Soak wood chips in water to cover, 40 minutes.
2. Stir together 1/4 cup water and next 10 ingredients; set aside.
3. Drain wood chips. Place in center of a large square of aluminum foil, and fold edges to seal. Punch several holes in top of packet.
4. Prepare fire by piling charcoal on sides of grill, leaving center empty. Place foil packet on 1 side of coals; place drip pan between coals. Coat food rack with veg. cooking spray, place rack on grill.
5. Arrange chicken, skin side up, over drip pan;grill, covered with lid, over medium-high coals, 10 minutes each side. Brush chicken with sauce;grill 20 to 25 minutes more or until done, basting and turning often.
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