Glazed BBQ Chicken
Recipe for glazed barbecue chicken. Tips and tricks for getting incredible flavor from chicken on the smoker, including using a dry rub, and dipping in a glaze during the final minutes of cooking.
Servings 4 -6 servings
For the Chicken:
- 6 bone in chicken thighs
- 2 bone in legs
- 2 bone in breasts
- 5 tablespoons dry rub, recipe below
- 2 2/3 cups glaze, recipe below
For the Dry Rub (makes approximately ¾ cup rub):
- ¼ cup light brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ tablespoon black pepper
- 1 teaspoon cayenne
- Mix all the ingredients together and store in airtight container for up to a year
For the Glaze:
- 2 cups Carolina style BBQ sauce (see notes for our recipe)
- 2/3 cup agave nectar, or honey
- Mix ingredients together in a bowl
Preheat smoker to 275 degrees.
Trim meat of excess fat, rinse and pat dry (if you dehydrate, do this step first and then dehydrate).
Apply the dry rub to the chicken (make sure you apply it all over, approximately 1 teaspoon per piece, depending on size).
Place in the smoker until the internal temperature of the chicken reaches 155 degrees.
Dip the chicken pieces into the bowl of glaze and place back onto the smoker.
Raise temperature of smoker to 375 degrees (or higher) and continue cooking until the internal temperature reaches 165 degrees.
Remove from the smoker and then dip again into your glaze, let it rest on butcher or parchment paper for 10 minutes.
Serve and enjoy.
As always, cooking times will vary. Always cook to proper temperature (in this case 165 degrees per piece of chicken). For this recipe we cooked the meat for approximately 90 minutes total.
For our Carolina Style BBQ Sauce