Kansas City-Style Smoked Chicken

"Step aside pork. Share the road, beef. This smoked chicken is REALLY tasty and sure to be the talk of your next picnic." —David TIP: Both the dry rub and barbecue sauce for this recipe can be used on ribs, pork butt, brisket, burgers, and more. Smoke your ribs and pork butt at 225°F; smoke brisket at 250°F; and smoke burgers at 145°F.
Photo by David V.
Adapted from qvc.co

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from qvc.co

Ingredients

  • Dry Rub:

  • 1/4

    cup light brown sugar

  • 1/4

    cup paprika

  • 1-1/2

    tsp ground black pepper

  • 2

    tsp kosher salt

  • 1

    tsp garlic powder

  • 1

    tsp onion powder

  • 1

    tsp ground mustard

  • 1

    tsp chili powder

  • 1/4

    tsp cayenne pepper

  • Barbecue Sauce:

  • 1/2

    cup ketchup

  • 1/4

    cup apple cider vinegar

  • 2

    Tbsp yellow mustard

  • 2

    Tbsp molasses

  • 1/2

    Tbsp Worcestershire sauce

  • 1/8

    tsp cumin

  • 1/2

    tsp chili powder

  • 1/4

    tsp garlic powder

  • 1/2

    tsp kosher salt

  • 1/4

    tsp ground black pepper

  • Chicken:

  • 4-1/2

    lb chicken

  • String, for trussing

  • 1/4

    cup reserved dry rub

Directions

To prepare the dry rub, combine the ingredients in a medium-size bowl. Pour 1/4 cup into a smaller bowl and pour the remaining mixture into an air-tight container. (You'll only need 1/4 cup for this recipe.) To prepare the barbecue sauce, combine all the ingredients in a medium-size bowl. Whisk until well combined. Divide in half and set aside. Preheat a smoker to 250°F. Take the reserved rub and coat the entire surface of the chicken. Truss the chicken with string. Place the chicken in the smoker and smoke for 3-1/2 hours. Brush the chicken with half of the barbecue sauce and continue to smoke for another half an hour, or until the breast of the chicken reaches 165°F. Remove the chicken from the smoker, place a foil tent on top, and let the chicken rest for 5 minutes. Remove the trussing. Serve with the reserved sauce.

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