Cape Cod Classic barbequed Chicken


  • Family pack chicken thighs
  • Toothpicks
  • Marinade:
    • 1/2 cup dijon mustard
    • 2 tablespoons dry mustard
    • 2 tablespoons vegetable oil
    • 1/4 cup white wine
    • 4 tablespoons fresh herbs (thyme, tarragon, sage), minced
  • Rub:
    • 4 tablespoons paprika
    • 2 tablespoons kosher salt
    • 1/2 tablespoon cayenne pepper
  • Baste:
    • 1 stick butter
    • Juice of 1 lemon
    • 1/4 cup whiskey or bourbon


Trim chicken thighs. Run finger under skin of each thigh to separate skin from thigh as much as possible without completely detatching skin.

Combine marinade ingredients in blender and puree.

Rub a little marinade under the skin of each thigh, then put all thighs into a large ziploc bag and pour marinade over. Refrigerate for several hours or overnight.

Combine rub ingredients. Place in container with a shaker top.

Remove chicken from marinade. Wipe herbal bits off with paper towel, including under skin. Place chicken skin side down.

Apply rub to underside of thighs, then turn over and apply to skin side and underneath the skin. Stretch skin over surface of thigh and secure with toothpick.

Smoke at 250 degrees until internal temperature reaches 165 degrees, about one hour. While chicken is cooking, combine baste ingredients in saucepan and heat until butter is melted. Baste chicken at least once after the rub has set, about 1/2 hour.

If desired, remove toothpicks and carefully turn chicken skin-side down on smoker just before removing. Baste undersides and wait a minute or so (depending on heat of coals) for grill marks to form on skin, then remove to platter. If grill marks are not desired, baste undersides as pieces are removed to platter, holding carefully so as not to smear the rub.

Select six best pieces, plate and serve.

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