Kansas City Barbecued Chicken

Meaty chicken leg quarters stay moister on the grill than chicken breasts and are a perfect vehicle for the sauce. The thick sauce glazes the meat, making for delightfully sticky-fingered eating. Substitute any other wood chips for hickory.

Yield
8 servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce)

Ingredients
* 4 cups hickory wood chips
* 8 (10-ounce) bone-in chicken leg-thigh quarters
* 1/4 cup Kansas City Dry Rub
* 2 cups water
* Cooking spray
* 1 1/2 cups Kansas City Barbecue Sauce


Preparation
Soak wood chips in water 1 hour; drain well.

Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes.

Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.

Place chicken on grill rack over foil pan on unheated side. Close lid; cook 1 1/2 hours. Add additional wood chips halfway during cooking time. Turn chicken over; cover and cook 30 minutes or until a thermometer registers 165°. Remove chicken from grill; let stand 10 minutes. Remove and discard skin.

Bring sauce to a simmer in a small saucepan. Brush chicken with 1/2 cup sauce. Serve chicken with remaining sauce.

Nutritional Information
Calories: 294 (33% from fat)
Fat: 10.9g (sat 2.9g,mono 3.9g,poly 2.5g)
Protein: 35g
Carbohydrate: 12.7g
Fiber: 0.4g
Cholesterol: 119mg
Iron: 2.1mg
Sodium: 591mg
Calcium: 36mg

source:
by: myrecipes.com
Photo: Randy Mayor; Styling: Leigh Ann Ross