Kansas City Barbecued Chicken Leg Quarters Recipe

How to make it

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• Soak wood chips in water for 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, heat one side to medium high and leaving one side with no heat.
• Pierce bottom of a disposable aluminum foil pan several times with tip of knife.
• Place pan on heated side of grill, add chips to pan.
• Place another disposable aluminum foil pan ( do not pierce pan) on unheated side of grill.
• pour in 2 cups water in pan.
• coat grill 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 through cooking time.
• Turn chicken over and cook 30 minutes.
• Remove chicken from grill, let stand 10 minutes.
• Remove and discard the skin.
• Bring Barbecue sauce to a simmer in small sauce pan.
• Brush chicken with 1/2 cup sauce.