Smoked BBQ Chicken

## 🔥🐔 Smoked BBQ Chicken: Juicy, Smoky, Saucy Perfection

There’s nothing quite like the taste of **smoked BBQ chicken** — it’s tender, juicy, and infused with deep smoky flavor, then finished with a sticky glaze of your favorite barbecue sauce. Whether you’re using a smoker, pellet grill, or charcoal setup, this classic cookout star is easier to make than you might think.

Perfect for family dinners, weekend gatherings, or any time you want to impress with **low-and-slow flavor**.

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## 🧾 Ingredients

### For the Chicken:

* **4–6 bone-in, skin-on chicken thighs or drumsticks** (or halves)

  *Dark meat stays juicier and holds up beautifully to smoking.*

* **2 tablespoons olive oil**

  *Helps the seasoning stick and crisps the skin.*

* **¼ cup BBQ dry rub**

  *(see homemade rub below or use your favorite brand)*

* **1 cup BBQ sauce**, for basting

  *Use sweet, smoky, spicy — whatever you love.*

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### Optional Homemade Dry Rub:

* 2 tbsp brown sugar

* 1 tbsp paprika (smoked or sweet)

* 1 tsp garlic powder

* 1 tsp onion powder

* ½ tsp cayenne (for heat)

* 1 tsp black pepper

* 1 tsp salt

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## 👩‍🍳 Instructions

### 🔹 1. Prep the Chicken

* Pat chicken dry with paper towels.

* Rub with olive oil, then coat generously with BBQ dry rub on all sides.

* Let sit at room temperature while you heat the smoker.

### 🔹 2. Preheat the Smoker

* Set your smoker to **250–275°F (120–135°C)**.

* Use **hickory, apple, or cherry wood chips/pellets** for classic BBQ flavor.

### 🔹 3. Smoke Low and Slow

* Place chicken skin-side up on the smoker grates.

* Close the lid and smoke for **1.5 to 2.5 hours**, depending on size and cut.

* Internal temp should reach **165°F (74°C)** for white meat, or **175–185°F (80–85°C)** for dark meat (ideal for thighs and legs).

### 🔹 4. Baste with BBQ Sauce

* During the last 20–30 minutes, brush the chicken with BBQ sauce.

* Optional: Increase temp to **300°F** or place over direct heat for a few minutes at the end to caramelize the sauce and crisp the skin.

### 🔹 5. Rest and Serve

* Remove from smoker and rest for 5–10 minutes.

* Serve with extra sauce on the side.

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## 🍽️ Serving Suggestions

* Classic sides: **coleslaw, cornbread, baked beans, or mac and cheese**

* Fresh twist: serve with **grilled corn, avocado salad, or pickles**

* Shred leftovers for **sandwiches, wraps, or nachos**

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## 💡 Pro Tips

* **Don’t rush** — smoking is about low heat and time. It rewards patience.

* **Don’t over-sauce early** — apply BBQ sauce near the end to prevent burning.

* Use a **meat thermometer** — don’t guess doneness.

* For extra juicy chicken, **brine** for a few hours before smoking (salt + sugar + water).