Combine paprika, brown sugar, granulated sugar, garlic powder, dry mustard, onion salt, celery salt, black pepper, and cayenne pepper in a small bowl. Reserve 1 tablespoon seasoning mixture for serving.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Don't have a smoker? That's okay, you can turn your grill into a smoker! Just follow our easy steps and maybe make this delicious Carolina Smoked Chicken. Ya know, just to try it out...
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. smoked paprika | ||
| 1 tbsp. Hy-Vee dark brown sugar, packed | ||
| 1 ½ tsp. Hy-Vee granulated sugar | ||
| ½ tsp. That's Smart! garlic powder | ||
| ½ tsp. Hy-Vee ground dry mustard | ||
| ½ tsp. onion salt | ||
| ½ tsp. celery salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 1 dash(es) Hy-Vee cayenne pepper | ||
| 2 ½ to 3 lbs. Hy-Vee 100% All Natural chicken thighs and/or drumsticks | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| 2 c. apple and/or oak wood chips | ||
| ½ c. Hy-Vee white vinegar | ||
| 3 tbsp. Hy-Vee yellow mustard |
Things To Grab
- 2 small bowls
- Paper towels
- Silicone pastry brush
- Charcoal or gas grill
- Meat thermometer
- Aluminum foil
Directions
Pat chicken dry with paper towels; brush with oil. Rub remaining seasoning mixture all over chicken until well-coated. Cover and refrigerate for 60 minutes.
Preheat a charcoal or gas grill with a greased grill rack for 2-zone cooking: indirect medium-low heat (300 degrees) and direct medium heat (350 degrees). Meanwhile, soak wood chips in very hot water for 10 minutes; drain. For charcoal grill, sprinkle wood chips over coals. (For a gas grill, place wood chips in a smoker box or soaking pouch; place over direct heat.
Hyvee Culinary Expert Tip
To make a smoking pouch, place soaked wood chips on a double layer of heavy foil and wrap tightly, enclosing ends. Poke holes all over packet to allow air in and smoke out.
When chips begin to smoke, place chicken pieces, bone sides down, over indirect heat. Cover and smoke for 20 minutes or until internal temperature reaches 150 degrees. Meanwhile, combine vinegar and mustard in a small bowl; brush chicken with some of the mixture. Transfer chicken, bone sides up, to direct cooking zone. Grill for 10 to 15 minutes or until internal temperature reaches 175 degrees.
Remove chicken from grill. Loosely cover with foil and let rest 5 minutes. Whisk reserved seasoning into remaining vinegar mixture and serve with chicken.
Nutrition facts
Servings
370 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 150mg
- Sodium: 490mg
- Total Carbohydrates: 5g
- Protein: 38g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%