BBQ Hickory Smoked Chilli Chicken

Barbecuing

Shopping

With Mexican Adobo Spice Rub

Mix together the olive oil and Chilli sauce. Rub the Adobo spice rub into the chicken pieces.

Place the chicken pieces into a large mixing bowl and pour over the Chilli mixture. Turn the chicken in the mixture and then season.

Cover with cling film and leave in the fridge for 4 hours or overnight is ideal.

Prepare your barbecue for indirect cooking. When the coals are hot add the Hickory wood pellets.

When the wood pellets start to smoke add the chicken (using the indirect method) and close the lid. Leave for 30 to 40 minutes to smoke and seal that flavour in.

Using tongs move a couple of chicken pieces at a time over the coals to grill and crisp the skin.

Adobo Spice Rub

12 Chicken Portions

2 tablespoons of Olive oil

1 Jar of Chilli Sauce.

Mexican Adobo Spice BBQ Rub (optional)

Salt and black pepper to season

Wraps or crusty bread

Chilli Chicken Serve with Rice and Warm  Crusty Bread or Wraps.

Super Selection of Spice Rubs From Planet Barbecue

A step by step guide to smoking food on your barbecue