Note: Using a gas grill is ideal, but you can also use a charcoal grill. From "Weber's Smoke: A Guide to Smoke Cooking for Everyone and Any Grill" by Jamie Purviance.
• 2 tsp. paprika
• 2 tsp. kosher salt
• 1/2 tsp. granulated garlic
• 1/2 tsp. ground black pepper
• 4 whole chicken legs, each 10 to 12 oz., cut into thighs and drumsticks
• 1 c. ketchup
• 1/4 c. cider vinegar
• 1 tbsp. packed light brown sugar
• 1 tbsp. Dijon mustard
• 2 tsp. hot pepper sauce
• 2 large handfuls hickory wood chips, soaked in water at least 30 minutes
To prepare the rub, in a small bowl mix the paprika, salt, garlic and pepper. Season the chicken thighs and drumsticks all over with the rub.
Prepare the grill for direct and indirect cooking over medium heat, 350 to 400 degrees.
To prepare the sauce, in a medium saucepan combine ketchup, vinegar, brown sugar, mustard and pepper sauce. Bring to a simmer over medium heat and cook until slightly thickened, 6 to 8 minutes, stirring occasionally.
Brush the cooking grates clean. Cook the chicken, skin side down first, over direct medium heat, with the lid closed as much as possible, until golden brown, 6 to 10 minutes, turning occasionally. Move the chicken over indirect medium heat.
Drain the wood chips and add them to the smoker box of a gas grill, following manufacturer's instructions. Place the smoker box over direct heat. Close the lid and continue cooking until the juices run clear and the meat is opaque all the way to the bone, about 35 minutes, basting with the sauce and turning several times during the last 20 minutes of cooking time. Remove from the grill and let rest for 3 to 5 minutes. Serve warm or at room temperature with any remaining sauce on the side.
Nutrition information per serving of 2 pieces with skin and sauce:
Calories 607 Fat 31 g Sodium 1,516 mg
Carbohydrates 20 g Saturated fat 9 g Protein 61 g Cholesterol 210 mg Dietary fiber 1 g