There’s nothing quite like the deep, smoky flavor of Hickory Smoked Chicken Legs fresh off the grill. Perfectly seasoned and slow-smoked over hickory wood, these juicy, tender chicken legs boast a crispy, flavourful skin with a rich, smoky aroma that’s irresistible. Whether you’re hosting a backyard barbecue or just craving a hearty meal with bold flavors, this recipe delivers mouthwatering results every time. Get ready to fire up your smoker and enjoy a true barbecue classic!
BBQ Hickory Smoked Chilli Chicken
Equipment
- 1 Barbequick Party Barbecue
Ingredients
- 12 Chicken drumsticks
- 2 tbsp Olive oil
- 1 jar Chilli sauce
- 4 tbsp Mexican Adobo Spice BBQ Rub
- Salt and black pepper, to season
- Wraps or crusty bread
Instructions
- Mix together the olive oil and Chilli sauce. Rub the Adobo spice rub into the chicken pieces.
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- Place the chicken pieces into a large mixing bowl and pour over the Chilli mixture. Turn the chicken in the mixture and then season.
- Cover with cling film and leave in the fridge for 4 hours or overnight is ideal.
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- Prepare your barbecue for indirect cooking. When the coals are hot add the Hickory wood chips (you can use other flavour chips such as Beech or Whisky).
- When the wood pellets start to smoke add the chicken (using the indirect method) and close the lid. Leave for 30 to 40 minutes to smoke and seal that flavour in.
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- Using tongs move a couple of chicken pieces at a time over the coals to grill and crisp the skin.
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