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Smoked Picnic Chicken

By: Steve Adams, Team Cedar Grilling

Preheat BBQ to 375 degrees
Lightly sprinkle rub on both sides of chicken thighs
Place wood chip foil package over direct heat source
Cook thighs skin side up over indirect heat for 35 minutes
Remove chicken from grill
Dip each leg completely in Killer BBQ sauce; place thigh skin side down on a piece foil and fold to seal
(Discard remaining sauce)
Cook the foil packages over indirect heat for 25 minutes
Rest chicken foil packages for at least 10 minutes before opening
Can be served in foil packages with the juices and sauce

Add all sauce ingredients into a medium sized pot
Bring mixture to a boil stirring constantly
Simmer until slightly thick, about 20 minutes. 

Indirect setup - Indirect grilling is a barbeque cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbeque lid closed.

Smoking option: Wrap wood chips in tinfoil, poke foil pack several times with a fork. Add package to the direct heat side of the barbeque



12 chicken thighs
Steam Whistle Killer BBQ Sauce
12 pieces 12” x 12” heavy duty foil
1/2 cup soaked wood chips (optional)

2 Tbs Turbinado sugar
1 Tbs kosher salt
2 Tbs paprika
1 Tbs fresh ground pepper
2 tsp seasoning salt
1 tsp onion powder
1 tsp garlic powder
½ tsp celery salt
½ tsp cayenne pepper

 Steam Whistle Killer BBQ Sauce
1 bottle Steam Whistle Pilsner
2 cups Heinz ketchup
¼ cup brown sugar
¼ cup white vinegar
3 tbs honey
2 tsp Worcestershire sauce
1 tsp chili powder
1 tsp dried mustard
1 tsp onion powder
1 tsp garlic powder
½ tsp fresh ground pepper
½ tsp ground coriander seed
¼ tsp cinnamon
¼ tsp ground allspice
¼ tsp cayenne pepper (double for X hot)