Grilling Chicken for the 4th

Discussion in 'Grilling Chicken' started by kryton, Jul 4, 2016.

  1. Hello all,

    So I want to cook some chicken in my smoker today (along with some other food) and looking for some advice. Cooking some thighs,breasts and a couple of drumsticks. Now I have them in the fridge marinating in Italian Dressing. My Question is should I also use a rub on them as well? If so then does anybody have a recipe for a good rub that goes well with the dressing? I just do not do a lot of chicken on the grill as the wife doesn't care for chicken all that much.

    Thanks for all your input.

  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    How did the chicken turn out?

    I see this is your first post, so would you swing by Roll Call & introduce yourself.

    That way we can all give you a proper welcome.

  3. The chicken turned out really good for my first time cooking it in my smoker. Usually if I do some chicken I just use the rookie method by just throwing them on the grill with some BBQ sauce until done. This time I really wanted some flavorful and juicy chicken. With a little research I found a good cooking method and a rub which seemed to compliment the Italian dressing marinade. Didn't get any pics though as I was finishing up all my cooking,the rain they forecasted moved in on me.

    Thanks for asking :)

  4. dave17a

    dave17a Smoking Fanatic

    Brining or Good marinade for me is good . Add something to you're Italian dressing,Brown sugar cayenne powder, more of anything you like. look up brine in here. Simple recipe. Gallon of water, cup each of brown and white sugar, up to a cup of kosher or sea salt to your needs, my wife says less. Also I use distilled water. Many commercial rubs out there. If you use skin, rub inside and out. Get sauce you like and put on last 10 minutes or so, throw over hottest part and gettem charred up, not burnt, but that goodness that is bbq chicken. Sticky and good. Add honey to your favorite brand of sauce. Blues Hog is a good one by itself. Wanna ad some heat is Gates Hot mixed with it. Breasts ya gotta watch an take off earlier. If skin on rub under skin with garlic butter. Yum. Keeps it from drying out. same on Turkey. That's my like and learning from doing it forever, Am 57, and reading on here as there are great chefs on here. Good luck[​IMG]

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