Grilled Smoked Chicken w/B B Q Sauce

Rose Mary Mogan


During the summer Like everyone else, we typically do a lot of foods on the grill. Since there was an excellent price on chicken legs & thighs @ the local FOOD 4 LESS, I purchased 30 pounds for less than $15.00, brought them home separated them & packaged them for the freezer, & cooked some on the grill.

Then I used items in the fridge to prevent them from spoiling as sides, since I had been out of town for a week. Overall it was a great dinner, & after packaging all those legs & thighs for the freezer it was great to spend less time over the stove cooking dinner. Parsley is from my garden

pinch tips: How to Carve a Whole Chicken




Serves at least 6 depending on portions per person


1 Hr 15 Min


1 Hr




12 large
pieces fresh chicken parts
spices of your choice, i used rosemary's spice blend
11/2 c
sweet baby ray's b b q sauce
matchlight charcoal or off brand equivalent
9x12 aluinum disposable pan

Directions Step-By-Step

Wash and trim chicken parts of excess fat. Then season with your favorite spices, garlic, onion powder, paprika, steak seasoning etc. I like to use my own special blend for meats ROSE MARY'S SPICE BLEND for MEATS
This spice mixtures lasts me a very long time about 6 months, and I use it virtually on all of my meats, Beef Roasts Chops Steaks and poultry, and it really does give food a very unique tasting flavor. It makes about a half Gallon size Bag full. It is worth it in my opinion. Plus it saves time by not needing to pull out so many different spices each time you need to season various meats. Occasionally I may use just steak seasoning and garlic powder, but this is my favorite blend. You may want to create your own blend as well if you don't like mine. This way YOU CONTROL THE AMOUNT OF EACH INGREDIENT, ESPECIALLY SALT.
Season chicken with spices, cover and allow to sit and marinate at last 45 minutes at room temperature before placing on grill. This allows the chicken to start cooking right away instead of having to take away the cold chill of the meat.
Prepare the grill, I prefer using the indirect method of cooking by placing charcoal on both sides of the grill, then adding a pan in the middle separating the charcoal, and adding a 16 ounce bottle of water to the pan, which in turn keeps the chicken moist and tender while it is cooking. Light the charcoal and allow it to turn white before you add the chicken to the middle of the grill, DO NOT PLACE CHICKEN OVER THE CHARCOAL! Then close the lid and check chicken with a thermometer after about 45 minutes, juices should run clear, temperature should read at least 160-170- degrees F. May add sauce at this point if desired, and allow to cook an additional 10 to 15 minutes or so. It will continue to rise about 10 additional degrees after removal from grill.
Serve with your favorite summertime side dishes, I made Chunky Potato Salad and Summertime Cucumber Slaw

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American