Ingredient List:
- 4–6 — Hen House — Fresh Leg and Thigh Chicken quarters
- 3 Tbsp — Blues Hog Rub
- 1 bottle — Blues Hog Tennessee Red Sauce
- 3 Tbsp — Grape Seed Oil
- 4 — Chunks Cherry Wood
Instruction:
Place the Grape Seed Oil and Blues Hog Rub, into a zip lock bag and add the chicken quarters into the bag. Agitate and marinate for about an hour in the refrigerator. Prepare your grill and any other dishes at this time.
Remove the chicken from the baggie, and shake each piece to remove any excess. Make sure the “Chicken Quarters” are evenly coated with the Grape Seed Oil and a medium coat of the Blues Hog Rub on all sides, add more if necessary.
Preheat the smoker or gas grill to low and slow heat (170–210°), and add the Cherry wood. Set the “Chicken Quarters” into the smoker in the indirect heat zone for ~ ¼ to ½ hour. Until meat surface is lightly browned. Then elevate the oven’s temperature to 350°.
Preheat the grill to med-high heat (4–6 sec hand hold), set the chicken on the grill to lock and sear each side on direct heat for ~3 to 5 minutes until all sides are well browned.
In indirect heat, roast until meat has a crispy skin with a nice bronze color, ~ 1 hour. Frequently baste the “Chicken” with the Tennessee Red Sauce as it cooks. Turn the “Chicken” to crust all sides. Finish the meat at 350° for ~ ½ to 1 hour until the internal meat temp is at least 165°, both in the thigh as well as the leg meat…. Pull the “Chicken” to rest and then serve whole or slice the meat before presentation drizzle a little of the Tennessee Red Sauce on the chicken and serve immediately.
Enjoy!!
