Kansas City Barbecued Chicken

Kansas City Barbecued Chicken
Photo by Randy Mayor


  • ¼ cup Kansas City Dry Rub
  • 1 ½ cups Kansas City Barbecue Sauce
  • 8 (10-ounce) bone-in chicken leg-thigh quarters
  • 4 cups hickory wood chips
  • Cooking spray
  • 2 cups water

Soak wood chips in water 1 hour; drain well. Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes. Remove grill rack; set aside. Prepare grill for indirec...

View full recipe at My Recipes


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