Method

Barbecuing

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 seal that flavour in.

Using tongs move a couple of chicken pieces at a time over the coals to grill and crisp the skin. Any flare ups just move the chicken away from the flames.

Serve with rice and crusty warm bread or wraps.

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.

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

This is a quick method of producing a smoked grilled Chilli chicken.