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