Set up your grill for 2-zone cooking.

If you have time, brine your chicken for a few hours, all day, or overnight!

Make 1 batch of Smoked Garlic Butter - recipe found on our site if needed.

If you brined, rinse chicken thoroughly under cold water.

Gently lift skin of chicken pieces and smear Butter under skin and all over.

Throw some hickory and fruit wood chips/chunks over your coals (or in your smoke box if using gas).

Place chicken away from heat/coals and smoke indirect for at least 30 minutes.

Move chicken directly over coals and sear to finish - until internal temp is 175.

Remove from heat and let rest for 10 minutes before devouring!