Kansas City Barbecued Chicken

Ingredients

• 1.5 cups kansas city barbecue sauce 
• 10 ounce chicken leg-thigh quarters bone-in
• 4 cups hickory wood chips 
• 0.3 cup kansas city rub dry
• 2 cups water 

Equipment

• frying pan
• sauce pan
• knife
• grill
• kitchen thermometer
• aluminum foil

Directions

1. Soak wood chips in water 1 hour; drain well.
2. Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes.
3. Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
4. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.
5. Place pan on heated side of grill; add half of wood chips to pan.
6. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill.
7. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.
8. Place chicken on grill rack over foil pan on unheated side. Close lid; cook 1 1/2 hours.
9. Add additional wood chips halfway during cooking time. Turn chicken over; cover and cook 30 minutes or until a thermometer registers 16
10. Remove chicken from grill; let stand 10 minutes.
11. Remove and discard skin.
12. Bring sauce to a simmer in a small saucepan.
13. Brush chicken with 1/2 cup sauce.
14. Serve chicken with remaining sauce.