Smoked Bbq Chicken

This classic barbecued chicken recipe has been a family favorite for decades. It’s straightforward and yields incredibly tender and flavorful chicken, perfect for any backyard cookout or gathering. So, let’s dive into this mouthwatering, step-by-step barbecued chicken recipe!

What type of chicken pieces can I use for this recipe?

You can use any chicken pieces you prefer, such as wings, breasts, legs, or thighs. Feel free to mix and match to create a diverse and delicious meal.

How long should I cook the chicken?

The cooking time will vary depending on the size of the chicken pieces and your grill’s temperature. Generally, it takes about 2.5 to 3 hours at 275 to 300 degrees Fahrenheit. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit.

How do I store leftover barbecued chicken?

Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken for up to 3 months, making sure it’s wrapped tightly in plastic wrap or stored in a freezer-safe container.


  • 1 whole chicken, cut into pieces (legs, thighs, wings, and breasts)
  • 1/2 cup all-purpose seasoning
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 tablespoons paprika
  • 2 tablespoons sugar

For the mop sauce:

  • 1 cup Italian dressing
  • 1/4 cup barbecue rub
  • 1/4 cup hot water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce

For the glaze:

  • 1 cup barbecue sauce
  • 1 cup vinegar-based barbecue sauce


  1. In a bowl, combine the all-purpose seasoning, chili powder, cumin, cayenne pepper, onion powder, paprika, and sugar. Mix well to create the chicken rub.
  2. Spread the chicken pieces on a cutting board and generously season both sides with the prepared rub.
  3. Preheat your grill or smoker to 275°F, using lump charcoal and post oak wood for optimal smoke flavor.
  4. Place the seasoned chicken pieces on the grill, ensuring enough space for air and smoke to circulate around each piece.
  5. While the chicken cooks, prepare the mop sauce by combining Italian dressing, barbecue rub, hot water, Worcestershire sauce, and soy sauce in a bowl. Mix well to create a barbecue vinaigrette.
  6. After the chicken has been cooking for 30 minutes, gently baste it with the mop sauce, making sure not to disturb the seasoning. Continue basting every 30 minutes. (source:
  7. Cook the chicken for approximately 2 hours, flipping and basting as needed.
  8. In a small saucepan, combine the barbecue sauce and vinegar-based barbecue sauce, warming them over low heat.
  9. When the chicken reaches an internal temperature of 165°F for the breasts and wings and 175°F for the thighs and legs, begin glazing the chicken with the warmed sauce mixture. Flip and glaze both sides multiple times to build layers of flavor.
  10. Once the sauce has caramelized, remove the chicken from the grill and let it rest for a few minutes before serving.

Serve your barbecued chicken with your favorite sides like coleslaw, baked beans, and rolls. This dish will surely be a hit at your next cookout or family gathering, and it’s a recipe that can be easily adapted to any grill or smoker. Enjoy!

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