Smoky and sticky-sweet, there's nothing like tucking into a plate piled high with juicy grilled Barbecue Chicken. Here's a recipe for barbecue chicken with hardwood chips for extra flavor, including a last minute mopping with your favorite BBQ sauce.
salt and freshly ground black pepperto taste, see instructions
For the Chicken:
1wholechickenquartered 2 1/2 pounds-3 pounds
Wood chipssoaked for 30 minutes and drained
To make the herb rub, in a small bowl combine garlic powder, oregano, paprika, rosemary, and salt and pepper to taste (I like 1 1/2 teaspoons salt and 1 teaspoon pepper). Rub generously all over the chicken pieces, and let sit at room temperature for up to 1 hour.
Preheat a charcoal or gas grill over medium-high heat. Sprinkle the wood chips on the coals, or add in a perforated foil packet to a gas grill.
Coat grill with 2 tablespoons oil. Grill the chicken directly over medium-high heat, turning once, until well browned, 3-5 minutes on each side.
Transfer the pieces to the unheated portion of the grill, close the grill cover, and cook for 5 minutes. Brush both sides of the chicken pieces liberally with barbecue sauce and cook for 5 minutes longer.
Continue cooking until the internal temperature reaches 165°F on a thermometer and bits of caramelized sauce have begun to cling to the outside of the chicken. As pieces finish cooking (the breasts will be done first), transfer them to a platter and cover loosely with aluminum foil until ready to serve.