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BBQ Hickory Smoked Chilli Chicken

Chef Martin
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 3000 kcal

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.
  • 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.
  • 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.
  • Using tongs move a couple of chicken pieces at a time over the coals to grill and crisp the skin.