Ingredients :
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 teaspoon dried rosemary
- 1 tablespoon brown sugar
- salt and freshly ground black pepper to taste, see instructions
- 1 whole chicken quartered
- barbecue sauce
- Wood chips soaked for 30 minutes and drained
Directions :
- To make the herb rub, in a small bowl combine garlic powder, oregano, paprika, rosemary, and salt and pepper to taste (I like 1 ½ teaspoons salt and 1 teaspoon pepper). Rub generously all over the chicken pieces, and let sit at room temperature for up to 1 hour.
- Preheat a charcoal or gas grill over medium-high heat (see note 3). Sprinkle the wood chips on the coals, or add in a perforated foil packet to a gas grill.
- Coat grill with 2 tablespoons oil. Grill the chicken directly over medium-high heat, turning once, until well browned, 3-5 minutes on each side.
- Transfer the pieces to the unheated portion of the grill, close the grill cover, and cook for 5 minutes. Brush both sides of the chicken pieces liberally with barbecue sauce and cook for 5 minutes longer.
- Continue cooking until the internal temperature reaches 165°F on a thermometer and bits of caramelized sauce have begun to cling to the outside of the chicken. As pieces finish cooking (the breasts will be done first), transfer them to a platter and cover loosely with aluminum foil until ready to serve.
