Favorite Bbq Chicken

Great barbecue chicken starts long before it hits the smoker, and this recipe builds flavor in layers.

It begins with an overnight soak in Italian dressing. That tangy, herb-and-oil marinade does double duty, seasoning the birds deeply and tenderizing the meat with its acidity.

After patting dry, the chicken gets a generous all-over dry rub, then goes into the smoker for a long, low cook that renders the fat and infuses it with woodsmoke.

The key to juicy barbecue is moisture, so the chicken gets basted with a tangy lemon ‘mop’ every hour, which keeps the skin from drying out over the long smoke.

Only in the final stretch does the barbecue sauce go on, layered every 30 minutes so it builds into a sticky, caramelized glaze without burning.

It works just as well on the grill; just baste more often.

Pro Tips

• Add the barbecue sauce only near the end, as the recipe directs, since its sugars burn over a long cook.
• Mop with the lemon baste regularly to keep the chicken moist and the skin from drying out.
• Cook until the thickest part of the thigh reaches 165°F (74°C) for juicy, fully cooked chicken.

Variations

• No smoker? Grill over indirect heat or roast in the oven, basting as you go.
• Use your favorite homemade or bottled barbecue sauce, sweet, smoky, or spicy.
• Try it on chicken halves, breasts, or pieces, as the recipe suggests.