Baste with Heinz 59 sauce/glaze. Baste and cook on both side for about 15 minutes total being careful not to burn.
This is an easy but tasty dish for a summer barbeque. I used thighs but any cut of chicken will work. Just don't overcook if using breasts. If you don't have a smoker use the grill over medium high indirect heat. I used 3 1/2 ounces of cherry wood chunks. Cherry or Apple wood add nice smoke flavor to chicken. Use soaked chips if using a grill. Any seasoning will work. I happened to have a lot of McCormick's chicken rub that someone gave me that needs to be used. Normally I would make my own.
I served the chicken with corn on the cobb and a green mixed salad.
As for a wine we had Fenestra Livermore Valley 2010 Semillon. A crisp light white with lots of fruit and citris overtones.
- 8 ea chicken thighs, skin on, bone in.
- 1 Tbs chicken rub (I used McComorick's chicken rub)
- 8 oz Heinz 59 sauce/glaze (link is provided below)
- 3 1/2 oz Cherry wood chunks
- Wash and dry the chicken thighs. Liberally coat with rub.
- Preheat smoker with Cherry wood chunks to 250'. Smoke for 75 mintues. Check for juice that runs clear at this point.
- Remove skin on the thighs. Transfer thighs to medium high heat grill. Sprinkle with more rub and baste with Heinz 59 sauce. Turn and baste on both sides. Total grilling time will be 10-15 minutes.
- Chicken is ready for service.
|Amount Per Serving||%DV|
|Serving Size 90g|
|Recipe makes 4 servings|
|Calories from Fat 124||65%|
|Total Fat 13.73g||17%|
|Saturated Fat 3.95g||16%|
|Trans Fat 0.2g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|