Smoked and Glazed Chicken Pieces
Buy a chicken cut eight ways.
Marinate overnight in the following:
- 1 Cup Salad Oil
- ¼ Cup Lea & Perrins Worcestershire sauce
- 6 Large cloves of freshly peeled garlic or 2 Tbls granulated
- 2 Tbls Spanish Paprika
- 2 Tbls Black Pepper (table grind)
- 2 Tbls Table Salt or Kosher salt
- 2 Tbls Brown Sugar
Cook chicken using the indirect heat method with natural chunk charcoal and plenty of wet wood chips or chunks (hickory, apple, mesquite, or pecan preferred) on a medium low heat (approximately 250 – 275 degrees F) for approximately 1.5 hours or until the internal temperature of the white meat portions reach 165 degrees and 170 degrees for the dark meat portions. The chicken should have a mahogany color. Then over direct heat brush with a glazing sauce, preferably “Buz and Ned’s Rib & Chicken Glaze”, which is available to purchase. Brush alternating sides until the glaze bubbles and caramelizes, forming a thick viscous coating.