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Tanya Holland’s BBQ smoked chicken

Get the full recipe here!


Photography by Eva Kolenko


(recipe courtesy of Tanya Holland 2013©)

For one-3 1⁄2 pound chicken, cut into 8 pieces

For spice rub (makes about 1⁄4 cup):

2 teaspoons chili powder
1⁄4 teaspoon cayenne pepper 1 teaspoon mild paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1⁄4 teaspoon black pepper
1 tablespoon kosher salt

For bbq sauce (makes 2 1⁄8 cup):

2 tablespoons unsalted butter 1 tablespoon minced garlic
2 tablespoons Dijon mustard 1⁄4 cup soy sauce
1 cup dark brown sugar
1⁄4 cup Worcestershire sauce
2 tablespoons chipotle chilies in adobo
1 – 14 oz. can canned crushed plum tomatoes 1 tablespoon honey
1 teaspoon salt

2 cups of hickory, applewood, or oak wood chips. If using a gas grill, soak chips for 1⁄2 hour before use.

Rinse chicken pieces and pat dry. Make spice rub and coat chicken with rub. Best if marinated overnight.

Make the sauce by heating all of the ingredients in a saucepan over medium heat. Simmer for 10 minutes then set aside to cool.

Heat an gas grill to 425°F. Wrap wood chips in a piece of foil or on aluminum foil tray and set on one side of grill. Place chicken pieces on the other side of the grill and cook until skin is crisp, about 10 minutes. Reduce heat to 350°F and glaze with bbq sauce. Glaze every 10 minutes for 30 minutes. With a thermometer, check internal temperature of chicken to reach 165°F.


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